Puree "Rainbow"

800 g potatoes

400 g milk

100 g spinach

1 beets

1 sweet red pepper

1 carrots

2 tbsp. butter

salt

Boil the potatoes until tender, drain, wipe it hot, add hot milk and butter, whisk in the lush mass.

Cook the beets with peel, peel, grate, squeeze the juice. Carrots boiled and cleaned. Pepper bake, boil and then wipe. Spinach stew in their own juice, RUB.

Divide the mashed potatoes into 5 parts to mix the first beet juice, 2nd - carrot puree, 3rd pureed peppers, 4th puree of spinach.

Arrange the potatoes on a plate in the shape of flowers.