310306_mini chopper cookbook.qxp 4/4/2006 15:44 Page 16
SAUCESVEGETABLES
CREAMY SALAD DRESSING (makes about 270ml (½ pint)) | ROOT MASH (serves two) |
This is made with a whole egg, giving | • When everything is warm, drain | |
a light, creamy sauce. Use as a basic | and dry the chopper bowl, and | |
dressing for potato salad, pasta salad, | break the egg into it | |
seafood salads etc. | ||
• Add a little lemon juice or | ||
| ||
a large fresh egg | vinegar, mustard and garlic and | |
whizz | ||
dash of lemon juice or vinegar | ||
• With the blade spinning, trickle in | ||
1 tbsp French mustard | ||
the oil slowly through the lid | ||
1- 2 cloves garlic (to soften | ||
using the drizzle holes. Add more | ||
flavour, poach in milk for 30 | ||
lemon juice or vinegar, also | ||
minutes) | ||
through the drizzle holes, as | ||
300ml (½ pint) sunflower oil, or | ||
needed | ||
sunflower and olive oil mixed | ||
• Add salt and pepper to taste | ||
salt and milled white pepper | ||
| ||
| • Store in the fridge until required |
•All the ingredients should be warm. Fill the bowl of the mini chopper with hot water and stand the container of mixed oils and the egg (still in its shell) in warm water
Mashed swede or parsnip, Elevate the humble root vegetable to something special to serve with roast meat or poultry.
450g (1 lb) swede or parsnip
a knob of butter
salt and freshly milled pepper
½tsp powdered cinnamon (if you like it) for the swede
milk
•Peel the vegetable and cut into biggish cubes, then cover with cold water in a saucepan, add a little salt, bring to simmering point, and cook gently for
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