Low-calorie, Spicy Autumn Puree
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium potato (s), (e.g. Cherie potatoes)
- 1 medium carrot (s)
- 1 parsnip (s)
- 4 slices ginger, fresher, (approx. 2 € in size)
- 1 tuber fennel
- 1 cup low-fat yogurt, as required
- 20 g butter
- 2 pinches cinnamon powder
- 2 pinches nutmeg
- 1 pinch chili powder
- salt and pepper
- garlic
- Paprika powder, mild
- some sesame, toasted
Print Recipe
Pin Recipe Instructions
- Put a saucepan of water to boil. Peel all the root vegetables and the pumpkin and cut into 3x3cm pieces. Salt the boiling water and add the vegetables, bring to the boil once and then simmer for 20 minutes (all vegetables should be nice and soft).
- Drain the water and put the vegetables back on the stove, then mash (I use the old-fashioned potato masher, there are usually a few pieces left whole). Alternatively, puree with the hand blender. First add the butter, then add all the spices and yoghurt so that everything has a nice consistency. If necessary, add seasoning (remember: cinnamon and nutmeg give the whole thing the main note ).
- This puree goes well with meat, poultry and fish. Sometimes I just do it with a fried egg.
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