Main content

Vegetable Puree



  • 1.

    Cut the swede, carrots and potatoes into small chunks. Put them into a pan of cold water, salted at the rate of 1 teaspoon per 600ml/1 pint, bring to the boil and cook for 20 minutes until tender. Drain well and leave until the steam has died down.

  • 2.

    Transfer the vegetables to a food processor with the butter and blend briefly to make a smooth purée. Return to the pan and leave to cook over a gentle heat, stirring now and then, for a few minutes until the mixture has dried out a little.

  • 3.

    Stir in the chopped rocket and season to taste with salt and plenty of freshly ground black pepper.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Vegetable Puree.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings