This tasty vegetable puree combines three of the best of Britain's traditional root vegetables. It is a particularly good method of using up older carrots and swede, which tend to be tough unless cooked well You can vary the quantities if you prefer one vegetable to predominate but do include enough carrots to give an attractive colour.
225 g (8 oz) carrots, peeled and sliced
225 g (8 oz) swede, peeled and sliced
225 g ( 8 oz) potatoes, peeled and sliced
15 g (1/2 oz) butter
150 ml (1/4 pint) fresh milk
salt and pepper
1. Simmer the vegetables in lightly salted water in a medium saucepan for 30 minutes or until soft. Drain well.
2. Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.