Aubergine, lentil & walnut ragu
Serve this rich and hearty veggie ragu with pasta or on mounds of buttery swede purée. It's full of flavour, with aubergine, lentil, tomatoes and walnuts
Swede purée
Serves 4
Easy
Prep:
Cook:
Try this beautifully creamy swede purée with stews, ragus and casseroles for the perfect comfort food on cold nights. Sprinkle over parsley to serve
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Nutrition: Per serving
- kcal105
- fat9g
- saturates6g
- carbs4g
- sugars4g
- fibre1g
- protein2g
- salt1.5g
Method
step 1
Put the swede in a pan and cover with boiling water. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins until tender. Once softened, drain the swede, then blitz it with the butter and natural yogurt in a food processor and check for seasoning. Divide the purée between plates and top with the warm ragu. Sprinkle over chopped parsley and serve.
