Clem’s brief this week was an emphatic “SWEDES AND TURNIPS! So, first to swede: totally delish in a potato dauphinoise or boulangère – just alternate thinly sliced swede with each potato layer. Now for turnips. A mixture of chunked turnip and potato is great as the roots component of a spicy saag aloo, but for today’s recipe we’ve gone with Ottolenghi, drawing on seasonal orange from the box as well as trusty spuds and garlic. Serve with couscous.
Clem’s brief this week was an emphatic “SWEDES AND TURNIPS! So, first to swede: totally delish in a potato dauphinoise or boulangère – just alternate thinly sliced swede with each potato layer. Now for turnips. A mixture of chunked turnip and potato is great as the roots component of a spicy saag aloo, but for today’s recipe we’ve gone with Ottolenghi, drawing on seasonal orange from the box as well as trusty spuds and garlic. Serve with couscous.