Creamy Carrot and Lentil Purée

FOR A ONE LITRE SLOW COOKER. SERVES 4 AS A SIDE DISH

Be sure to purchase well-coloured and very fresh carrots for this purée. It is a delicious accompaniment. Any leftover purée can be thinned down with extra cream or coconut cream and be served as a sauce (for example, for pasta) or even as a soup. In either of these applications, sprinkle the finished dish with a generous amount of snipped chives or chopped spring onions.

750g carrots (peeled weight), cut into 1cm cubes

2 tablespoons red lentils

1 cup vegetable stock

½ cup cream or coconut cream

¼ cup parmesan

⅓ cup chopped parsley

Place the carrots, lentils and stock in the slow cooker. Cover and cook on High for 3 hours or Low for 6 hours or until the carrots are very tender.

Mix in the cream and purée the mixture with a stick blender until smooth. Stir in the parmesan until melted. Add salt and white pepper to taste. Reheat but do not boil.

Ladle into a bowl and sprinkle with a little chopped parsley.