Carrot, swede and potato purée

Carrot, swede and potato purée
  • Serves icon Serves 8
  • Time icon Takes 15 minutes to make, 25 minutes to cook

This vibrant carrot, swede and potato pureé is velvety smooth and lusciously buttery. Serve it as an alternative to potato mash.

Nutrition: per serving

Calories
61kcals
Fat
2.8g (1.7g saturated)
Protein
0.9g
Carbohydrates
7.9g (3.5g sugars)
Fibre
2.1g
Salt
0.1g
Calories
61kcals
Fat
2.8g (1.7g saturated)
Protein
0.9g
Carbohydrates
7.9g (3.5g sugars)
Fibre
2.1g
Salt
0.1g

Ingredients

  • 225g each carrot, swede and potato, peeled and cut into chunks
  • 25g butter

Method

  1. Boil the vegetables for 20 minutes until tender. Drain, then transfer to a food processor. Add the butter, season well, then whizz to a purée.
  2. Return the purée to the pan and heat gently to evaporate any excess moisture, then serve warm.

delicious. tips

  1. The purée will keep in the fridge overnight, covered in cling film. Reheat gently in a pan with a knob of butter.

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