Root vegetable medley

Method

Place all the prepared root vegetables into a large pot and cover with cold salted water. Bring to the boil and cook for 20-25 minutes until the vegetables are tender when pierced with a fork. Drain thoroughly in a colander. Return the vegetables to the pot and add the butter, then mash gently until you achieve a rustic, chunky texture rather than a smooth puree. Season with salt and black pepper to taste, then fold through the fresh dill. Transfer to a serving dish and serve hot alongside roasted meats or fish.