This recipe was given to us by Ingrid, the recipe uses the winter vegetable turnips, or neeps as they are known in Scotland, or swedes as they are known in England. It is also gluten free!

Preparation

Cook the turnips (neeps or swedes) for around 15 minutes until soft and mash.

Put the chocolate, butter and ground cardamom in a heat proof bowl and melt au-bain-marie. That is: the bowl on top of a slightly bigger bowl containing near boiling water. When melted, stir in the mashed turnip or swede.

Whisk the eggs and the sugar at high speed for around 10 minutes until the volume has quadrupled and it looks like pale mousse. Gently fold into the chocolate/turnip mixture.

Pour the mixture into a 23cm baking tin, which has been lined with chlorine free baking paper, and bake in a 180C (gas mark 4) for around 40 - 45 minutes. You can check the brownies are ready by pricking a cocktail pricker in the middle and if it comes out clean, the brownies are ready.

Serve with creme fraiche.

 

 

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free

Please Note: May still contain traces of gluten, egg and dairy.

Ingredients

Vegetarian recipe
Gluten free recipe

Please Note: May still contain traces of gluten, egg and dairy.