THIS recipe is inspired by a lovely restaurant called The Stile, in Willington, County Durham, alas no longer open.
I loved going there because the proprietors paid as much attention to the taste and presentation of vegetables as to the meat – a rare thing in the late 1980s.
This swede dish (that’s turnips to us lot) was like eating a peach cloud – hence the name.
CUT a turnip into small pieces and steam until tender.
Tip the cooked turnip into a bowl, add fresh cream to taste, salt, black pepper and freshly-grated nutmeg.
Blitz together with a hand mixer until light and fluffy.
Add more nutmeg and seasoning to taste.
Transfer to a serving dish with a lid.
This can be prepared on Christmas Eve and happily reheated in the microwave or oven.
When piping hot, garnish with some fresh parsley.
It’s delicious with turkey and the peach colour provides a lovely contrast in colour and texture with traditional sprouts.
Keep all your veg cooking liquid to make stock and soup – waste not, want not.