A beautiful winter vegetable dish; delicious, warming and comforting but not too heavy and a touch of freshness, which is where the lemon zest comes in. I wanted to make it dairy free and added soy toasted pumpkin seeds rather than croutons for some added nutritions and crunch. The miso in the puree, as well as also being very good for you, gives a delicious depth of flavour, with the unami sweet and salty hit rounding out the puree perfectly. <br /> <br />It’s a quite a simple quick dish to make but would recommend serving with some greens to make more a main course or you could serve it as a starter for a dinner party. Add a drizzle of truffle oil to take it up that notch and really blow your guests away ;). <br /> <br />I used my nutri bullet for the puree.. such a handy little machine! Easy, compact and powerful. If you don’t have one a good food processor or blender will also work just fine. I would try to make it nice an smooth though, the contrast in textures between the puree, mushrooms and seeds is really nice. <br /> <br />I’d say this dish feels decadent while actually being really good for you, nice bonus I’d say.. I hope you enjoy as much I have this past week, when I’ve made it no less that 4 times this week! Testing, photo shoots and dinner parties.. A hit every time :)

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