This delicious, colourful carrot and swede mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies ...

Slice the carrot into 5mm slices. Cook in a little boiled salted water with a pinch of sugar until soft. Cook the parsnips separately in boiling salted water. Strain both, mash or purée together ...

This recipe calls for canned coconut milk ... and cook until the carrots are soft enough to mash, about 25 minutes. Remove the lid and let the soup cool slightly. Purée the soup with an immersion ...