1 large swede (about 700g), peeled and chopped into chunks
40g butter, cubed
10-12 sage leaves, roughly chopped or kept whole
Swede should be cooked for 20 minutes or until extremely tender in a pan of boiling water. Allow to drain completely before steam-drying for a few minutes. Pulse to get a thick, chunky purée in a food processor. 30 g butter, beat in a mixing bowl ; season.
Meanwhile, in a small saucepan, melt the remaining butter. Fry the sage leaves in the hot oil until they are crispy and dark green in color. To serve, gently spoon the sage leaves and butter over the mash, seasoning with black pepper.