Cumin-Scented Puree Of Autumn 'Oranges'

1. 1

   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

2. 2

   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

3. 3

   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!)

4. 4

   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

5. 5

   Stir in Creme Fraiche/Greek Yoghurt and crushed cumin to the puree and taste. Salt if necessary. Sprinkle a little black pepper if desired

6. 6

   Serve immediately with loads of chopped fresh parsley...delicious!

* Per serving · 4 servings · Values may vary.

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