Tattie and neep boulangère recipe | Sainsbury`s Magazine

Name: Tattie and neep boulangère recipe | Sainsbury`s Magazine
Total time: 80 min
Ingredients: 40g unsalted butter; ½ x 20g pack fresh thyme, leaves picked; 300ml double cream; 500ml good-quality vegetable or chicken stock (made with 1 cube or stockpot if not homemade) - use gluten-free and vegetarian stock if required; 2 tsp fine sea salt; 900g floury potatoes, such as Maris Piper; about 500g peeled swede; 4 large carrots, about 450g, peeled

www.sainsburysmagazine.co.uk

Find 1000s of triple-tested recipes, expert cooking advice from your favourite celebrity chefs and the latest food trends

View Original

Share this recipe:

Ingredients

40g unsalted butter
½ x 20g pack fresh thyme, leaves picked
300ml double cream
500ml good-quality vegetable or chicken stock (made with 1 cube or stockpot if not homemade) - use gluten-free and vegetarian stock if required
2 tsp fine sea salt
900g floury potatoes, such as Maris Piper
about 500g peeled swede
4 large carrots, about 450g, peeled