Cut broccoli into small florets. Slice carrot into 1cm thick pieces. Peel and cut turnip into wedges.

Boil carrots in a pot with plenty of water for 5 minutes. Add broccoli and turnip, and boil for another 2 minutes. Drain well.

Cut open the cod roe and extract the contents.

In a microwave-safe bowl, combine cream cheese and milk. Cover loosely with plastic wrap and microwave at 600W for 1 minute. Mix well, then add cod roe and salt and pepper to create the sauce.