Carrot, swede and potato purée

Name: Carrot, swede and potato purée
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 8
Ingredients: 225g each carrot, swede and potato, peeled and cut into chunks; 25g butter

Published: 13 Jul 18
Updated: 18 Mar 24

Test kitchen approved

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

Serves 8
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

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.

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

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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Carrot, swede and potato purée

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Ingredients

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Nutrition

delicious. tips

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