Ingredients

• 2 carrots
• 450g (1lb) potatoes
• 1 turnip
• 15g (½oz) butter
• 1 small onion, finely chopped
• 150ml (¼ pint) vegetable stock
• 2 bay leaves
• salt and freshly ground black pepper

Tools

• Kitchen Machine
• Chef attachment potato peeler (Major attachment potato peeler)

Method

1. Cut the carrots into 4cm (1½ inch) lengths. cut the potatoes and turnips into pieces roughly the same size as the carrots.
2. Cover the base plate of the potato peeler with water. add the vegetables and peel on speed 2-3 until they become rounded shapes.
3. Heat the butter in a saucepan and gently sauté the onion for 5 minutes, until soft, but not coloured. Remove the carrot balls from the peeler, rinse and add to the onions. Add the stock, bay leaves and seasoning. Cover and simmer for 5 minutes.
4. Rinse the potato and turnip balls and add to the pan. Cover and simmer for 10 minutes or until vegetables are almost cooked. Remove the lid and simmer for a further 5 minutes, to glaze. Transfer to a serving dish and serve immediately.

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