Weekend Cook 25: beetroot puree Serves 4. Total time: 45 minutes

NOW WE are into the season of mellow roasts and game birds, little suits the gamey flavour and texture of such fowl more than a creamy beetroot puree.

900 g/2 lb beetroot

225 g/8 oz parsnip

1/2 cooking apple

150 ml/5 fl oz sour cream

1 tsp balsamic vinegar

lemon juice

sea salt, black pepper

Preheat the oven to 160C fan oven or 170C/325F electric oven/Gas 3. Wash the beetroots carefully, place in a baking dish and cover with foil. Cook for 3 hours, then skin them and reduce to a coarse puree in a food processor. Peel the parsnip and apple and cut into 1 cm/1/2 inch cubes. Steam the parsnip for 10 minutes and the apple for 3-4 minutes. Puree the beetroot, parsnip and apple with the sour cream in a liquidizer until smooth. Add the vinegar, a few drops of lemon juice and season. Reheat to serve. If using a particularly good balsamic vinegar, add it at the end.