Pumpkin, Parsnip and Coriander Purée

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

A light and lovely, herby purée to serve with a rich vegetable braise. Be sure to use young parsnips as otherwise there will be too much wastage from the tough cores.

400g dark-fleshed pumpkin, peeled weight cut into 1.25cm cubes

300g parsnips (peeled weight), cut into 1.25cm cubes

120g potatoes, peeled and cut into 1.25cm cubes

1 teaspoon honey

¼ cup vegetable stock

1 tablespoon lemon or lime juice

1 tablespoon chopped coriander

¼ teaspoon salt

½ cup cream or coconut cream (optional)

Place all the ingredients except the cream in the slow cooker and stir to combine. Cover and cook on High for 3 hours or Low for 6 hours or until the vegetables are very tender.

Purée the mixture using a stick blender and add salt and pepper to taste.

If the purée is too dry or too thick, stir in some or all of the cream or coconut cream.