Ingredients
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4 medium Carrots
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1 small swede
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15 g Butter
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Put the carrots and swede in a saucepan and cover with cold water. Bring to the boil, then turn the heat down and simmer the vegetables for about 15 minutes until they’re tender. Drain them thoroughly in a colander, then cover with a tea towel for a few minutes so that they really dry out. |
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2
Done
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While the vegetables are still in the colander, press down on the swede very gently to release a bit more water, then tip everything into a bowl. Roughly mash the veg with a fork, then season with salt and black pepper and stir in the butter. The mix won’t be that smooth it’s more of a crush than a silky purée. |
