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
- January 2013
- 225g each carrot, swede and potato, peeled and cut into chunks
- 25g butter
- 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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