Butter nut Pureè

Name: Butter nut Pureè
Total time: 1500 s
Yield: 8 servings
Cuisine: Kenyan
Ingredients: 1 beetroot; 1/2 butternut/pumpkin; 1 carrot; 1 tbsp butter; to taste salt; small piece of ginger root (not crashed) (optional); 1 small potato; 1 handful crushed almonds or cashew nuts (crushed for texture)

Emily Mbugua @cook_10032715

Butter nut Pureè

Emily Mbugua @cook_10032715

Saved

Ingredients

20-25 mins

8 servings

1beetroot
1/2butternut/pumpkin
1carrot
1 tbspbutter
to tastesalt
small piece of ginger root (not crashed) (optional)
1small potato
1 handfulcrushed almonds or cashew nuts (crushed for texture)

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Steps

20-25 mins

1

Peel the butternut, beetroot, ginger, potato and carrot and clean well
2

Put in a medium sized sauce pan and add the water and pinch of salt
3

Bring to boil then reduce heat and let the veggies simmer until tender to touch.
4

Once cooked, pour into a food processor and blend till smooth.
5

Add the butter / fresh cream and stir till melted
6

Crush the nuts and add to the pureé for texture. This step is optional. I prefer taking without nuts
7

Garnish with a sprig of parsley or corriander.
8

Serve hot. Can be taken on its own or with an accompaniment of choice.