Author Notes
I love the warmth and scent of freshly roasted whole cumin seeds, especially in 'Orange' coloured things.....everything from pumpkin and sweet potatoes to carrots and oranges (orange curd to be specific!). This puree combines three orange vegetables with some creme fraiche, cumin and chopped fresh parsley. A perfect side to grilled sausages and caramelised onion jus! —Kitchen Butterfly
Ingredients
-
1 teaspoon
Butter
-
400g
Sweet potatoes, peeled and cut into small chunks
-
200g
Carrots, cleaned and chopped into small chunks
-
200g
Pumpkin flesh, scooped out/chopped
-
1 medium-large clove
of peeled garlic, whole
-
300ml
Water
-
1/2 - 1 teaspoon
whole cumin seeds, dry roasted and crushed
-
2 tablespoons
Creme Fraiche / Greek Yoghurt
-
salt
, to taste
-
optional - freshly ground black pepper
, to taste
-
to garnish - 3 - 4 tablespoons
chopped fresh parsley
Directions
-
Heat butter in a pan and when melted, add all the vegetables. Stir and toss about for about 5 minutes...to enhance the sweetness of the vegetables
-
Then add the water and garlic, put a lid on the pan and let simmer on low-medium heat for 10 - 15 minutes or until the vegetables are soft
-
While the vegetables are simmering, heat a frying pan and toss in the cumin seeds. Shake/stir seeds in pan till they become fragrant and brown a bit, about 1-2 minutes. Once they are roasted, take them off the heat and crush in a mortar or with the back of a tablespoon (somewhat harder though than using the mortar and pestle!)
-
When vegetables are done, mash the veggies by passing through a 'Potato ricer' for a smooth puree. For a 'chunky' puree, use a hand-held masher. Don't process in a blender or food processor or you'll end up with glue
-
Stir in Creme Fraiche/Greek Yoghurt and crushed cumin to the puree and taste. Salt if necessary. Sprinkle a little black pepper if desired
-
Serve immediately with loads of chopped fresh parsley...delicious!
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