Ingredients
10 total- 180 ml of olive oil
- 450 g of swede
- 450 g of potato, floury
- 450 g of carrots
- 1 garlic clove, very finely chopped
- 1 tbsp of dijon mustard
- 2 tbsp of white wine vinegar
- 15 g of rosemary, very finely chopped
- 1 drizzle of honey
- 1 small bunch of chives
Method
8 stepsStep 1
Start by peeling the vegetables and chopping into fairly large chunks, making sure they are all of a similar size.
Step 2
Plunge the chopped vegetables into a pot with enough salted water to cover them by about an inch.
Step 3
Place the pot on a high heat and once boiling, turn down to a gentle boil. Cook until the vegetables are soft all the way through when pricked with a fork (around 20 minutes depending on how chunky the pieces are).
Step 4
In the meantime make the dressing; place the mustard, garlic and vinegar in a bowl and mix well (using a whisk if you have one).
Step 5
Next add the olive oil a little at a time, full incorporating each addition before adding the next one. You should have a thick vinaigrette. Now add the rosemary, taste for seasoning, and add a little honey.
Step 6
When the vegetables are cook, drain the water away and leave them to steam off for a bit before adding some of the vinaigrette. Taste for seasoning one last time, toss the chives into the still warm salad and serve.
Step 7
Reserve any leftover vinaigrette in a small jar - it will keep for up to 2 weeks in the fridge.
Step 8
NOTE: This would be great served with cold ham and cheese, but if you wanted to serve it with sausages, they could be cooked in the oven and go in at the same time as the vegetables.