Carrot and pumpkin purée

Serves: 8

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• 750 gram(s) carrots, scraped
• 75 gram(s) butter
• salt and freshly ground black pepper
• ½-1tsp sugar
• 750 gram(s) peeled pumpkin or butternut squash
• Half  nutmeg, grated

Method

1. Slice the carrots finely and cook them slowly in a covered pan with half the butter and half a teaspoon each of salt and sugar, plus a tablespoon or two of water to stop them sticking. When they are tender - about 20 minutes but sometimes longer - boil off the liquid without allowing them to catch and burn.
2. Put 1cm-thick slices of pumpkin or squash on a non-stick baking tray. Cook them until tender in a preheated oven at 200°C (400°F) gas mark 6, for about 20 minutes.
3. Purée the carrots and pumpkin together, then beat in the remaining butter and seasonings. Recipe by Shona Crawford Poole

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