So, take seasonal vegetables - potatoes necessarily, carrots and turnips or rutabagas desirable, and the rest of the vegetables, if available and there is a desire from the cook :-)

Clean the turnips and put it in a small amount of water and begin to cook. Next, peel potatoes and place it in the pan. Then it is the turn of carrots. In the last turn in the pan enters the tavern. Water should be few, of the vegetables is not so much to cook, how long to stew.

Simmer vegetables until soft (about half an hour from the start of cooking). Then remove the pan from the heat, drain the water from the vegetables and grind them with a blender. At this time pour into a separate pan of milk and heat it (not boil). When the vegetables are shredded, add them in warm milk and stir. Add the butter and also stir. I salted and percu puree at the end, but it's your choice. Our useful and easy to prepare. My husband, who dislikes vegetables, AmiNET him for both cheeks, the child loves, and in the fall I try to cook it often, so they had accumulated for the winter vitamins :-) Bon appétit!