Fruity swede puree

Ingredients for 3 servings:

• 500 g swede(s)
• 100 g carrot(s)
• 50 g apricot(s), dried
• 1 orange(s), untreated
• 250 ml vegetable stock
• 1 chili pepper(s), amount as desired
• 15 g butter
• some salt
• some pepper, freshly ground
• 1 pinch of nutmeg
• possibly cinnamon, to taste
• 1 tbsp, heaped sour cream
• 3 tbsp maple syrup

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

with apricot and orange

Wash the orange, grate the zest, and squeeze out the juice. Deseed the chili pepper. Peel and weigh the turnip and carrots, finely chop the dried apricots, and place them in a sufficiently large saucepan along with approximately 1 teaspoon of orange zest, a piece of chili pepper, and 15g of butter. Make up to approximately 300ml of orange juice with vegetable stock and add to the vegetables. Season with salt, freshly ground pepper, a pinch of nutmeg, and cinnamon, if desired. Simmer for approximately 30-40 minutes until softened. By the end of the cooking time, most of the liquid should have evaporated. If necessary, reduce the saucepan a little longer with the lid open. Remove the chili pepper, add the maple syrup and sour cream to the vegetables, puree, and season to taste.