This purée is absolutely addictive – the type of thing that you could smear on toast for breakfast. The sweetness of the kumara along with the addition of quite a lot of butter makes for a silky, delicious vegetable base that works with any kind of meat.
- 700g peeled kumara
- 1 tsp salt
- 150g melted butter
- 50ml warm milk
Cut the kumara into even-sized chunks, cover with cold water and add the salt. Bring to the boil and cook until soft. Drain well and allow to steam dry. Place in a food processor with the melted butter. Process to a smooth purée, slowly adding the warm milk to create a silky consistency. Check seasoning.