- 2 large carrots
- 2 waxy potatoes
- 5 beetroots
- 2 medium brown onions
- A thumb-sized piece of ginger
- 1 tbsp groundnut oil
- 1 tsp mustard seeds
- Crème fraîche or sour cream, to serve
- Dill fronds, to serve
- Rye bread, to serve
Scrub the carrots, potatoes and beetroot. Peel the onions and ginger. Dice the vegetables into roughly even pieces. Warm the oil in a saucepan and tip in the vegetables. Add the mustard seeds and season with salt and black pepper. Cook for 5 mins.
Add 600ml water and bring to the boil. Reduce to a simmer and cook for 40 mins, until the vegetables are soft. Remove from the heat, allow to cool a little, then blitz to a smooth purée in a blender or with a stab mixer.
Warm through (or chill completely – it works cold too) and serve with crème fraîche and dill.
If you can’t make it to the Market, Borough Market Online offers a wide selection of our traders’ produce, delivered direct to London addresses and, where available, by post to the rest of the UK. The service also includes a range of Best of Borough Market hampers and meal boxes.