Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 47

Making this reminds me of the endless purée-making I did for my children when I was weaning them. However, this concoction, with its creamy cumin headiness, is a far more adult affair. It would also be delicious served to liven up a chicken breast cooked with lemon and garlic or a plainly cooked lamb chop.

750g carrots, peeled and chopped into 5cm lengths

100ml cream (single or double)

2 teaspoons ground cumin (or maybe more, depending on your taste)

salt and pepper

Put the carrots in boiling salted water and boil for 7–8 minutes until soft. Drain off the water (reserving it for the gravy or making soup), pour in the cream and stir in the cumin and some seasoning. Blend the whole lot together using a hand-held blender or a food processor and reheat, if necessary, before serving.

An Alternative Purée

Parsnip and swede also make a fine purée, and making it is a sneaky way of getting people who claim to hate swede to eat it.

Peel 5 parsnips, chop them into chunks and do the same with half of a small swede or a quarter of a large one. Boil in salted water until soft – about 20–25 minutes – and drain, saving the cooking water. Pour 100ml of milk and 100ml of cream into the pan you used to cook the vegetables, and heat it up. Add the parsnips and swede, mash together and whisk with an electric whisk. Add salt and pepper, a knob of butter and maybe some freshly grated nutmeg.