Baby beetroot and pumpkin mash pureé

A delicious veg combo


You’ll need:


1 organic fresh beetroot, peeled and diced

1/2 a small pumpkin or squash, peeled and diced

Knob of unsalted butter

What to do:

1 Put the beetroot and pumpkin in a saucepan with enough water to just cover them, and bring to a simmer.

2 Gently cook until both vegetables are soft (about 10 minutes).

3 Pureé, either in a blender or through a sieve. Add a small knob of unsalted butter at the end and, if you like, a little milk. Mix to a soft pureé consistency.


For more delicious recipes and tips from Plum founder Susie Willis, check out the recipe section at Plum.

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