MAGIMIX Le Duo Plus XL, Instructions For Use Manual

Page: 74 / 84

72
Serves 6
6 ‘Golden Ball’ turnips
1 tsp sugar
100ml single cream
40g butter
1 vanilla pod
Salt
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
m
ix
. Add the
cream, the rest of the butter and the vanilla seeds.
Cream of ‘Golden Ball’ Turnip & Vanilla
Preparation: 5 min • Cooking: 20 min
WINTER
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
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.
Herby Sweet Potato Salad
Preparation: 10 min • Cooking: 10 min
4-mm