Veloute of Sweet Potato & Romanesco with Parsley Cream

Time: 35 to 45 minutes
Effort: Easy
Serves: 4

3-4 large Romanesco flowerettes (you may use Broccoli instead)
3 medium sweet potatoes, peeled and quartered
Water for steaming and boiling - approx. 4 cups
1 cup chicken or beef stock
Salt and pepper to taste
2 oz finely chopped curly parsley
4 tbsp heavy cooking cream

Steam the Romanesco or broccoli until very tender. Meanwhile boil the sweet potatoes in water until very tender. Save the water for later use. Place all the vegetables in a food processor with some of the chicken/beef stock and blend, adding more of the stock a little at a time. Once you have added all the stock the puree should not be too thick, if so, add a bit of the water from the boiled sweet potatoes. Return the puree to a medium sized saucepan and simmer on low. Add salt and pepper to taste. Serve with a drizzle of cream sprinkled with chopped parsley.