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
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