100g lactose free butter
1 potato, diced, thinly sliced
1 tbsp brown sugar
1kg carrot, sliced
bunch of parsley, finely chopped
Serves - 4
Melt the lactose free butter in a large frying pan and cook the potatoes and sugar together for 20-30 mins, stirring from time to time, until very soft and golden.
Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan.
Add the potatoes and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
Recipe adapted from: Good Food