SWEET POTATO, BEETROOT AND LEMON PURÉE

Preparation time 10 mins Cooking time 25 mins Serves 6

250g sweet potato, roughly chopped

into chunks

250g beetroot, peeled and cut

into quarters

1/4 cup lemon juice

2 pinches salt

1/2 tsp ground cumin

1/2 tsp ground sumac

2–3 Tbsp goat kefir or sour cream

(optional)

STEP 1 Put sweet potato chunks and beetroot quarters in a medium–large saucepan, cover well with cold water and bring to the boil over medium heat. Boil for 20 minutes, or until sweet potato is tender.

STEP 2 Drain vegies and put in a food processor. Add remaining ingredients and pulse until a smooth purée forms. Add a glug of goat kefir or sour cream, if using. Transfer to a dish to serve.