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	Podcast:		Recipe for the day
	Episode:		Root vegetables
	Category:		Arts
	Duration:
	Publish Date:		2017-03-09 11:40:05
	Description:		Getting back to our roots. Beets, carrots, parsnips, soups, rostis, roasts and yes, spuds and sweet potatoes too. Gnocchi Ingredients: 1 Kilo potatoes 400 g plain flour 1/2 tsp salt 1 egg Method: First boil your potatoes with the skins on until soft. Keeping the skins on keeps them dry inside. Remove the skins and mash them lightly with a fork or a potato ricer. Sprinkle with 1/2 tsp salt. Add the flour and the egg, beat in and mix the ingredients. Knead lightly, but not too much. If you feel it isn’t coming together – add another egg. Form into a loaf shape. Cut into 2 cm ish pieces. Roll each piece into a long thin sausage about 1 cm, with a spreading movement of the fingers. Be gentle. Cut into small pieces about 1 cm each. Lightly flour to stop them sticking and store in the fridge. They will be good for a couple of days. You can press them into all kinds of shapes if you like. You can freeze them too. Cook in salted boiling water. When you put them in they will sink, but rise to the surface when they are ready, scoop out with a slotted spoon. Give them a minute to dry off on the surface then add your sauce. Neeps and Tatties are deffo Swedes. Sweet potato are members of the bindweed family, not the potato (nightshade) family.
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