Cream Of 'Golden Ball' Turnip And Vanilla; Herby Sweet Potato Salad - MAGIMIX Le Duo Plus XL Instructions For Use Manual

Cream of 'Golden Ball' Turnip & Vanilla
Preparation: 5 min • Cooking: 20 min
Serves 6
6 'Golden Ball' turnips
1 tsp sugar
100ml single cream
40g butter
1 vanilla pod
Salt

Herby Sweet Potato Salad

Preparation: 10 min • Cooking: 10 min
Serves 6
700g sweet potatoes
70g flaked almonds
2 sprigs mint
3 sprigs coriander
Ground cumin
1 tbsp butter
Salt & pepper
White wine vinegar
Olive oil
WINTER
72
Peel the turnips and cut into pieces. Slit the vanilla
pod lengthways and scrape the seeds out.
Cook the turnip for 20 minutes in 1 litre water, with
the sugar, salt and half the butter.
Process the turnip in the Smoothie
cream, the rest of the butter and the vanilla seeds.
Peel the sweet potatoes. Slice them using the
4-mm slicer.
Transfer them to a pan, add the butter, salt and just
enough water to cover, and cook until al dente.
Allow to cool.
Meanwhile, toast the almonds in a dry frying pan
and finely chop the herbs.
Put some salt, pepper, cumin, half the herbs,
vinegar and oil in a bowl and combine.
Pour this mixture over the sweet potatoes, add the
almonds and stir gently.
Scatter with the remainder of the herbs.
m
x. Add the
4-mm