Swedish swede and potato mash (Rotmos)

1. Peel the swede, potatoes and carrot and cut them into roughly equal 3 cm cubes.

2. Put the swede into the salted water with the allspice and boil for 10 minutes, as it takes the longest.

3. Add the potatoes and carrot and cook for another 20 minutes until everything is completely tender.

4. Drain, reserving some of the cooking water, and pick out the allspice berries.

5. Mash the vegetables roughly with a potato masher, adding the butter and enough cooking water to make it creamy; season with salt and pepper.

6. Serve warm with boiled ham hock, sausages or roast meat.

Tip: Rotmos, "root mash", is one of the simplest sides of Swedish winter cooking and is traditionally served with salted pork knuckle (fläsklägg). Don't blend it smooth - a slightly chunky, rustic texture is typical. You can replace the swede with parsnip, which makes it sweeter and a little spicier.