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    Carrot and swede puree

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    Carrot and swede puree

    The technique for this purée is important; there is no liquid added, so the whole time it’s cooking you are allowing the water in the vegetables to slowly evaporate, thereby intensifying the flavours.

    • Preparation time: 5 minutes
    • Cooking time: 50 minutes
    • Total time: 55 minutes

    Serves: 6


    1 swede, peeled and cut into 1cm cubes
    1 carrot, peeled and thinly sliced
    100g unsalted butter


    1. Put all the ingredients in a lidded saucepan with a large pinch of salt. Set over a medium heat and stir until the butter has melted and the vegetables have started to release their liquid (about 5 minutes). Then lower the heat, cover and simmer for 45 minutes until tender. Blend with a stick blender or food processor to make a smooth purée. Season with a little black pepper to serve.

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    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue


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