Red vegetable puree

Ingredients for 4 servings:

• 2 beetroots
• 1 parsnip(s)
• 2 carrots
• 1 potato(s)
• 100 ml milk
• 1 tbsp butter
• 1 tsp salt
• pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the vegetables, then cut the parsnip, carrots, and potatoes into pieces and cover with water in a pot. Add salt to taste to the boiling vegetables and then simmer gently on low heat. Grate the beetroot or cut it into very small pieces and simmer gently in a separate pot with no more than 100 ml of milk (the beetroot should not be swimming in the milk). After about 7-10 minutes, drain the vegetables from the first pot and add them to the beetroot and milk. Let it simmer for a little longer. Then mash with a potato masher or hand blender until smooth. While mashing, add the butter and pepper to taste. The red vegetable purée tastes pleasantly sweet and our children really like both the color and the taste.