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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.
Servings: 4
Calories: 131


  • 8 oz carrots peeled and sliced
  • 8 oz swede peeled and sliced
  • 8 oz potatoes peeled and sliced
  • 1/2 oz butter
  • 1/4 pint fresh milk
  • salt and pepper


  • Simmer the vegetables in lightly salted water in a medium saucepan for 30 minutes or until soft. Drain well.
  • Mash the vegetables with the butter and milk. Reheat gently and season to taste. Serve hot.
Calories: 131 kcal
Carbohydrates: 22 g
Protein: 3 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 87 mg
Potassium: 633 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 9611 IU
Vitamin C: 29 mg
Calcium: 84 mg
Iron: 1 mg
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