Three-root mash

Method

1. Cook the carrots and parsnips in a pan of boiling salted water until tender.
2. Cook the potatoes in a separate pan.
3. Drain the vegetables and let them steam dry for a minute or two.
4. Put the carrots and parsnips in a food processor, with half the butter or oil, and blend to a creamy puree.
5. Heat the milk and the remaining butter or oil in the pan in which the potatoes were cooked, then add the potatoes and mash until smooth.
6. Combine the mashed vegetables, adding plenty of seasoning, including nutmeg if you like, to make a creamy, golden mash.
7. Serve steaming hot, with sausages or roast lamb or venison.