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Archive for November 5th, 2010

How about this lovely creamy mixture of caulflower and sweet potato as an easily made extra for Guy Fawkes Night?  (Not that we actually have a bonfire or fireworks at home any more, preferring to watch from upstairs!)  Perhaps it could also be adapted to make a warming post firework watching soup for what is usually a chilly night.  Actually I think it would be wonderful served as it is, eaten from cups with a sausage in the other hand: a healthy and unusual treat to go with the usual less healthy bonfire fare.  The hint of cumin lifts the two rather ordinary vegetables to the level of something a bit more special.  This dish is not just for Bonfire night, of course, and can be served at any time as a side dish at a main meal: we ate it with pork chops, which the sweetness of both vegetables complemented really well. 

The recipe originated from Morrison’s supermarkets online recipe index and needed no alteration.  It was a good way of using up the (slightly sad) leftover bit of cauliflower in the fridge, I found!  As already mentioned, thinned down a little more with some milk and/or stock – perhaps with some extra spices of your own choosing – it could also make a delicious soup.   It would also be a good topping for a meat or pulse based pie in place of mashed potatoes.   If you run short of sweet potatoes then substitute ordinary potato, parsnip or carrot: it won’t be exactly the same but it will still taste good.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Cauliflower & Sweet Potato Mash
(Serves 4)

1 medium sized cauliflower (or part of  a large one, as available)
1lb/450g sweet potatoes
1oz/25g butter
1tsp cumin seeds
3tbsp crème fraîche
2tbsp fresh or frozen chives (not dried)
Salt & pepper

1. Put a pan of water on to boil. Peel and dice the sweet potatoes. As they blacken quickly when exposed to air, immediately plunge them into the water and boil for 15 minutes, or until they are tender.

2. While the sweet potato cooks, remove the outer leaves and any tough stalk from a medium sized cauliflower and cook in another pan for 12 to 15 minutes.
(I cooked the sweet potato and cauliflower separately in the same stove top steamer.)

3. Drain both the sweet potato and cauliflower.

4. Melt the butter in a pan and fry the cumin seeds briefly, but do not let them burn.

5. Put the cauliflower and sweet potato into the pan with the melted butter and cumin, add the crème fraîche and mash very well until you have a creamy and lump free mixture.

6. Stir in 2 tbsp fresh chopped chives, season and serve.

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