Turnip, Swede and Carrot Purée

Not entirely entrancing when individually puréed, these three root vegetables in combination are altogether more intriguing. The food processor makes preparation a rapid and painless exercise.


  • 225g/½lb turnip
  • 225g/½lb swede
  • 225g/½lb carrots
  • 1 onion
  • 30g/1 oz butter
  • 1 tbsp double cream
  • ¼ nutmeg
  • salt and pepper


  • saucepan
  • colander
  • food processor


Mise en Place

Put a large pan of salted water on to heat • Peel the vegetables, including the onion, and cut them into chunks • Grate the nutmeg.


Cook the vegetables in the boiling water until all are tender. Drain in the colander and put straight into the food processor.

Add the butter, cream, nutmeg, salt and pepper and process to a smooth purée.

This can be eaten at once or left to cool and then refrigerated. Then reheat in a double saucepan, beating in a little more cream just before serving.