The purée will keep in the fridge overnight, covered in cling film. Reheat gently in a pan with a knob of butter.
Carrot, swede and potato purée
- Published: 13 Jul 18
- Updated: 26 May 25
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Serves 8
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Takes 15 minutes to make, 25 minutes to cook
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Ingredients
- 225g each carrot, swede and potato, peeled and cut into chunks
- 25g butter
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Method
- 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.
- Return the purée to the pan and heat gently to evaporate any excess moisture, then serve warm.
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- Recipe from January 2013 Issue
Nutrition
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
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