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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Carrot, Swede and Potato puree 

Carrot, Swede and Potato puree 

225g each carrot, swede and potato, peeled and cut into chunks

25g butter

Boil the vegetables for 20 minutes until tender. Drain, then transfer to a food processor. Add the butter, season well, then whizz to a purée.

Return the purée to the pan and heat gently to evaporate any excess moisture, then serve warm.

www.deliciousmagazine.co.uk

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