Читать книгу Great Family Food - Kevin Dundon - Страница 38

2 large carrots, peeled and cut into chunks

400g/14oz pumpkin, peeled and cut into chunks

2 celery sticks, sliced

1 parsnip, peeled and cut into chunks

2 sweet potatoes, peeled and cut into chunks

75g/3oz/³/₄ stick butter

¹/₂ onion, peeled and cut into chunks

1 leek, trimmed and sliced

2 garlic cloves, peeled and chopped

1 rounded tsp dried chilli flakes (optional)

1.5 litres/2¹/₂ pints/6¹/₄ cups vegetable stock

200ml/7fl oz/generous ³/₄ cup double cream

salt and freshly ground black pepper

1 Preheat the oven to 190°C/375°F/Gas Mark 5.

2 Put the prepared carrots, pumpkin, celery, parsnip and sweet potatoes in a roasting tin, sprinkle with a little salt and pepper and roast in the oven for 15-20 minutes.

3 Meanwhile, gently heat the butter in a large saucepan. Add the onion, leek, garlic and chilli flakes (if using) and fry for 6-8 minutes. Add the roasted vegetables, pour in the vegetable stock and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, or until all the vegetables are fully softened. Remove the pan from the heat, add the cream, season with salt and pepper and blitz to a smooth purée using a hand-held blender.

4 Correct the consistency with additional stock if required. Return the pan to the heat and reheat gently. Serve steaming hot with a swirl of double cream, a twist of black pepper and buttered crusty brown bread.