Potato, Beet and Pea Puree with Horse Radish Sauce

Ingredients

• 1 large potato

• 1 small beetroot

• 1 cup of frozen peas

• 2 sticks of horse radish root

• 2 cloves of garlic

• 1/2 a lemon

• 4 tbsp vegan mayonnaise (Click here for recipe)

• 2 tbsp coconut yogurt

• 1/2 a cup parsley

• Salt and pepper

Method

1. Wash all the veg

2. Boil or steam the beetroot until a skewer can go through

3. In a seperate pot par-boil the potato

4. Rub olive oil and salt over the potato and place it in the oven for half an hour at 180

5. Peel the horse radish and chop it up

6. Place it in a food processor and pulse to form a fine paste, adding some water to help it along

7. Mix the horse radish paste with the mayonnaise, yogurt, parsley, salt and pepper

8. Boil the peas for 5 minutes

9. Pulse them with a squeeze of lemon and pinch of salt until very smooth.

10. Serve by spooning the pea puree onto the plate, followed by the potato, topped with the beet, and covered with horse radish sauce.