Sweet Potatoe Puree
Yield: 4 servings
Cooking time: 20 minutes
Shopping List:
- 500g McCain Sweet Potato Sliced
- 1cm Ginger, grated*
- 2.5ml Nutmeg
- 50g Butter
- 75ml Cream
- TT Salt
- TT Pepper
How to cook:
1.Soften the McCain Sweet Potato Sliced and ginger in a sauté pan with a little butter.
2.Once soft, transfer to a blender with the cream and blend until smooth.
3.Season with salt and pepper to taste.
Serving suggestion: Serve as an accompaniment to a main meal. *Optional
Cauliflower Cheese Bake
Yield: 4 servings
Cooking time: 30 minutes
Shopping List:
- 250g McCain Cauliflower Florets
- 1l Water, boiling
- 100ml Milk
- 10ml Sherry
- 20g Cheddar, grated
- 20g Parmesan, grated
- 20g Cornflour
- 20g Water
- TT Salt
- TT White pepper
How to cook:
1.Blanch the McCain Cauliflower Florets in boiling salted water until tender.
2.Bring the sherry and the milk to the boil and mix in the grated cheddar and parmesan cheese.
3.Turn the heat down, and whilst stirring continuously allow to reduce by a third.
4.Make smooth paste with the cornflour and water and pour into the cheese mixture on the stove.
5.Over a medium heat, whisk the cheese sauce until thick and smooth.
6.Season with salt and pepper to taste before pouring over the McCain Cauliflower Florets.
