CARROT AND APPLE PUREE

This is an old recipe i was given years ago and apparently it has Tuscan ties? It is a wonderful lively side dish to accompany roast pork or a bowl of wilted greens.

Serves 4-8

Ingredients

500g carrots, peeled and cut into 2cm dice

500g potatoes, peeled and cut into 2cm dice

400g apples (golden delicious, diplomat, granny smith)

1 orange, zest

¼ -½ cup freshly grated parmesan cheese

3 Tbsp cream, warm

60g butter

⅛ tsp freshly ground nutmeg

⅛ tsp ground cinnamon

Salt and cracked white pepper

Method

Preheat the oven to 170C

Prepare the apples by removing the core and peel.  Wrap individually in foil and bake until soft (about 30 minutes).

Whilst the apples are cooking bring a pot of lightly salted water to the boil.

Add the carrots and cook for 5 minutes, then add the potatoes and cook for a further 5-10 minutes or until soft.

Warm the cream with butter until melted.

Drain the carrots and potatoes, unwrap the apples and pass it through a mouli or you could make it more rustic by simply using a potato masher.

Put into a large bowl and whisk through the warmed cream and softened butter.  Add the ground spices and season with salt and cracked pepper.

Serve immediately.