150 g (6 oz) carrots
150 g (6 oz) swede
1 turnip
1 parsnip
25 - 50 g (1 - 2 oz) butter
salt and freshly ground black pepper
150 g (6 oz) swede
1 turnip
1 parsnip
25 - 50 g (1 - 2 oz) butter
salt and freshly ground black pepper
method
1. Trim and peel the vegetables and simmer in salted water until tender.
2. Drain and mash to a fluffy puree with butter.
3. Season with salt and plenty of black pepper.
2. Drain and mash to a fluffy puree with butter.
3. Season with salt and plenty of black pepper.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
