You guys (all one of you!) are going to think I love lemongrass, but I’m just being efficient, having purchased a couple of sticks of lemongrass and a big bunch of coriander at the markets last Friday.
I’ve been cooking lots of vegetables for the wee one lately and as they cook forever, they leave lovely stock. So I’ve been storing it up as vegetable stock and that’s what I’ve used here.
In regards to the lemongrass, it really needs a good bashing to release the aroma and the flavours. Don’t use the back of your knife to do this. I’ve learnt the hard way and snapped one of my Global’s in half. No, I’ve been using a marble (that sounds so luxe, ok it is really!) rolling pin. Any old rolling pin will do, just bash the lemongrass on a sturdy chopping board and then chop it up.
Once you’ve chucked all the vegetables in the saucepan and turned it down to a simmer you set the timer and wander off to do something useful.
- 300g pumpkin, roughly chopped
- 300g sweet potato, peeled and roughly chopped
- 1 small onion or ½ large onion chopped
- 1 tbsp coriander root, chopped
- 10cm piece lemongrass, bashed and chopped
- 1 tsp freshly grated ginger
- 2 cups vegetable stock
- 1 tsp coconut oil
- dripping of coconut cream
- Melt coconut oil in a saucepan over medium low heat.
- Add onions, coriander root, lemongrass and ginger and stir until onion softens. Cook for about 3-5 mins.
- Add vegetable stock and then pumpkin and sweet potato. Bring the heat up to high until it boils, then return to a medium simmer for 20 mins.
- Throw it all in the blender and blend.
- Stir through with coconut cream and eat.