Sweet Potato & Carrot Mash - cooking recipe

Ingredients

2 carrots, peeled and roughly chopped
1 orange sweet potato, peeled and cut into bite-sized cubes
1 granny smith apple, peeled, cored and roughly chopped
2 cups salt reduced vegetable stock
3 tablespoons reduced fat margarine (if that's your preference) or 3 tablespoons butter (if that's your preference)
1 leek, thinly sliced
1 onion, minced
3 garlic cloves, minced
1 tablespoon fresh ginger, finely grated
1/2 cup coriander leaves, finely chopped
1/4 cup sunflower seeds (optional)

Preparation

Put the carrot, sweet potato, apple and stock in a saucepan over a high heat; add 2 cups of water and bring to the boil; reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork and the liquid has reduced; cover with a lid and set aside for 10 minutes.
Heat the margarine (or butter) in a medium-sized non-stick pan over a medium heat and pan-fry the leek for about 3 minutes or until it softens, then add the onion, garlic and ginger, stirring to make sure that the ginger is mixed through the other ingredients, cook for 2-3 minutes; remove the pan from the heat and transfer the contents of the pan together with the carrot and sweet potato mixture into a food processor and process together until smooth.
Transfer to a serving bowl, stir through the coriander leaves (and sunflower seeds if including) and serve.