An equal weight of carrots to swedes (or turnips)
1 Tbsp Butter (or equiv.)
Salt, pepper & nutmeg to taste
- Wash and peel veggies, cut into cubes and boil until soft. Drain, keeping the veggie stock for other cooking you may need it for.
- Mash the carrot and swedes with a fork adding butter/margarine/oil, salt & pepper and nutmeg to taste.
- Great for serving with veggie sausages, meat sausages or lamb shanks.