Mixed Root Purée

• Salt and freshly ground black pepper
• 500 g carrots, peeled and cut into 2cm chunks
• 500 g

Bring a large pan of water to the boil, add a good pinch of salt and the prepared vegetables. Simmer until tender, about 15 minutes. Drain in a colander, reserving about a cupful of the cooking liquid, and leave the vegetables to steam for a couple of minutes. Pass them through a mouli food mill or potato ricer. Warm the butter in a large pan with the cream, tip in the vegetable purée, grate ov