Peel and chop the swede / rutabaga and chop into chunks approx 2cm

Top and tail the carrots, peel and chop into chunks approx 2cm

Place the chunks into a large saucepan of cold, salted water.

Bring to the boil then once boiling reduce the heat to a simmer and cover.

Simmer for 25 - 30 minutes until a knife pierces the vegetables with ease.

Remove from the heat and drain.

Return the swede / rutabaga and carrot chunks to the saucepan and place on a low heat to rid it of any left over water (1 - 2 minutes)

Turn off the heat and spray with approx 10 sprays of calorie controlled cooking oil.

Season with some salt and lots of freshly ground black pepper.

Mash with a potato masher until it reaches a desired consistency.

Check the seasoning and serve.