Pumpkin and Parsnip Mash
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Hokkaido pumpkin (se), weihed cleaned
- 200 g parsnip (s)
- 1 clove garlic, peeled
- some butter
- 60 ml vegetable stock
- 60 ml milk
- salt and pepper
- nutmeg
- 1 squirt lemon juice
- Pumpkin seeds, roasted
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin and peeled parsnips into cubes. Sauté together with the garlic in the heated butter. Pour in the vegetable stock and milk, cook in a closed saucepan at low temperature for about 30 minutes until soft. In between, check whether there is still enough liquid.
- Mash the pumpkin, parsnips and garlic with the potato masher, adding a little milk if necessary. Season to taste and serve sprinkled with pumpkin seeds.
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