Cumin-Scented Puree Of Autumn 'Oranges'

• 1 teaspoon Butter
• 400g Sweet potatoes, peeled and cut into small chunks
• 200g Carrots, cleaned and chopped into small chunks
• 200g Pumpkin flesh, scooped out/chopped
• 1 medium-large clove of peeled garlic, whole
• 300ml Water
• 1/2 - 1 teaspoon whole cumin seeds, dry roasted and crushed
• 2 tablespoons Creme Fraiche / Greek Yoghurt
• salt , to taste
• optional - freshly ground black pepper , to taste
• to garnish - 3 - 4 tablespoons chopped fresh parsley

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

butter, sweet potatoes, carrots, pumpkin flesh, clove of, water, cumin seeds, yoghurt, salt, ground black pepper, parsley

Taken from food52.com/recipes/1088-cumin-scented-puree-of-autumn-oranges (may not work)