Mashed Root Vegetables

Ingredients

• 1 kg of carrots, preferably of different kinds
• 2 sweet potatoes
• 4 potatoes
• 2 onions
• 2 turnips
• 2 celery
• 2 peas allspice
• 1 bay leaf
• salt and black pepper
• 2 cloves garlic, crushed in the press
• a pinch of nutmeg
• 2 table spoons of natural butter
• dill
• extra virgin olive oil
• (You can also use 1 beetroot)

Wash all the root vegetables. Do not peel them. Peel celery and cut it into quarters, put in a seperate pan rom the rest of the root vegetables, pour enough water so that they are covered, bring to a boil, add the bay leaf, salt, allspice and cook under cover until they become tender, about 30 minutes.
(Also you can root vegetables bake in the oven, preheated to 180 deg.)

Prepared vegetables we put into a blender and mix until a sauce and add butter, crushed garlic and a pinch of nutmeg; if necessary add 2-3 spoons of water, where celery was cooked.

Mashed root vegetables serve on plates with dill and separately olive oil.

Tip: Purée can be prepared in advance, put in freezer bags and store in the freezer for 3 months.