Pumpkin Substitute
This carrot and swede purée stands in for pumpkin when you cannot find it in the shops. Carrot gives the orange color and sweetness, swede adds an earthy body, and yogurt softens the mix into something close to canned pumpkin. Frozen mixed carrot and swede makes it very easy to prepare. Blend it thoroughly for a smooth result, then use it wherever a recipe calls for pumpkin purée.
Instructions
Put the carrot and swede mix in a blender or food processor, or use a stick blender, and purée it until it is completely smooth with no visible pieces.
Stir in the plain yogurt until the mixture is even in color and texture.
Use the result in place of pumpkin purée in your recipe. If the dish will be puréed later anyway, you can add the carrot, swede and yogurt whole and let that final blending do the work.
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