Turnip, Swede and Carrot Purée

Name: Turnip, Swede and Carrot Purée
Ingredients: salt and pepper; 1 onion; 225g/½lb carrots; 225g/½lb swede; 225g/½lb turnip; salt and pepper; ¼ nutmeg; 1 tbsp double cream; 30g/1 oz butter

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

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.

Ingredients

225g/½lb turnip
225g/½

Sauce
Gluten-free
Vegetarian
Spicy

Method

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.