Kumara Puree

This purée is absolutely addictive – the type of thing that you could smear on toast for breakfast. The sweetness of the kumara along with the addition of quite a lot of butter makes for a silky, delicious vegetable base  that works with any kind of meat.

Serves 6

Ingredients

• 700g peeled kumara
• 1 tsp salt
• 150g melted butter
• 50ml warm milk

Method

Cut the kumara into even-sized chunks, cover with cold water and add the salt. Bring to the boil and cook until soft. Drain well and allow to steam dry. Place in a food processor with the melted butter. Process to a smooth purée, slowly adding the warm milk to create a silky consistency. Check seasoning.