Potato – Pumpkin – Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury
- 400 g pumpkin (s), floury, peeled and pitted
- 1 tablespoon olive oil
- 1 tablespoon butter, cut into flakes
- 2 tablespoon parsley, finely chopped
- 1 pinch (s) nutmeg
- 2 pinches paprika powder, hot as rose
- a bit salt
- some black pepper
- 2 dl cream, approx. (Full cream)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, peel them and cut them into cubes as for boiled potatoes. Put the potato cubes in a pan with salted water and cook until cooked.
- While the potatoes are boiling, grate the pumpkin with a hash brown. Heat a pan with the olive oil and sauté the pumpkin in it. Season to taste with the spices and parsley, add the cream and simmer over low heat until the pumpkin is soft and cooked through.
- Drain the pan with the potatoes, (put the lid on the pan and only leave a crack open to drain the water), add the flakes of butter and mash the potatoes with a mixer. Add the pumpkin sauce and mix well until you get a nice puree, add some cream if necessary.
- The mass should still be firm, so that it can be squirted onto a plate with a skin-pass sack.
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