Prep 20 mins
Cook 30 mins
A North of England regional variation of Champ
- 1⁄2 lb carrot, peeled and sliced
- 1⁄2 lb swede, peeled and sliced
- 1⁄2 lb potato, peeled and sliced
- 1⁄2 ounce unsalted butter
- 5 fluid ounces milk
- Simmer the vegetables in boiling water in a saucepan for 30 minutes or until soft.
- Drain well.
- Mash the vegetables with the butter and milk.
- Reheat gently and season to taste.
- Serve hot.