Cheesy carrot, parsnip and potato puree

A tasty way of serving up a trio of root vegetables, plus the cheese adds dairy protein

  • 2 large carrots
  • 1 medium parsnip
  • 1 medium potato
  • 25g cheddar cheese, grated


  • Step 1

    Peel and chop all of the vegetables.

  • Step 2

    Place in a pan and cover with water. Bring to the boil and simmer for 20 minutes or until tender.

  • Step 3

    Drain, reserving a little cooking water.

  • Step 4

    Add the grated cheese.

  • Step 5

    Puree the vegetables and cheese until smooth, adding up to 2 tablespoons of the cooking water to thin.