Roasting a vegetable in its whole state, such as a sweet potato or butternut squash, opens up a world of possibilities in your cooking. The soft flesh can be mashed with butter or cream and served as a vegetable purée with roast meat or you can add stock and cream to it and turn it into soup. You can purée the flesh in a blender or mouli to make it even softer to serve to young children. Freeze the baked flesh in freezer bags and add to soups to make them healthier or to give them a creamier texture.
CREATING | COLLECTING + CURATING GREAT FOOD