Carrot, swede and potato purée

Ingredients

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

Ingredients

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

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.

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.

delicious. tips

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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