Ingredients


3 large potatoes

3 carrots

½ swede

25g lactose free butter

splash of lactose free milk or lactose free cream

good grating of nutmeg


Serves - 4










Method


Cut the veg into similar-sized chunks. Tip into a pan of cold salted water, bring to a boil, cover, then cook for 15-20 mins until all the vegetables are tender.

Drain, leave to steam-dry for a few mins, then tip back into the pan and mash with the lactose free butter, lactose free milk or lactose free cream, nutmeg and some seasoning. Keep warm until ready to serve.


Recipe adapted from: Good Food

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