Pumpkin Puree with Cauliflower and Carrots
by Editorial Staff
Delicate vegetable puree from pumpkin and cauliflower with the addition of carrots and onions is a good solution for a healthy and nutritious meal. The puree turns out to be very silky, and dried ginger gives it a little piquancy and a pleasant taste.
Servings: 4
Ingredients
- Pumpkin – 390 g
- Cauliflower – 520 g
- Carrots – 100 g (1 pc.)
- Onions – 75 g (1 pc.)
- Salt – 0.5 teaspoon (to taste)
- Ground black pepper – on the tip of a knife
- Dried ginger – 0.5 teaspoon
- Vegetable oil – 1-2 tbsp
- Water – 1 l
Directions
- Peel and rinse the onions and carrots. Chop the onion into small pieces cubes, carrots – in thin semicircles.
- In a thick-walled saucepan or saucepan, heat the oil and add the chopped onions and carrots. Stirring, fry over medium heat for 5 minutes, until vegetables are soft.
- Prepare the pumpkin while roasting vegetables. Remove the inner fibrous part with seeds and tough peel, rinse the pumpkin. Cut the peeled pulp into medium-sized cubes.
- Pour water into a saucepan with fried vegetables, bring to a boil. Place the prepared pumpkin in a saucepan and after boiling, cook covered over low heat for 3-5 minutes.
- Rinse the cauliflower, disassemble into inflorescences or cut into small pieces, add to the pan to the rest of the vegetables.
- Add salt, black ground pepper there and cook over low heat until the pumpkin and cauliflower are fully cooked about 15-20 minutes. Then remove from heat, add ground ginger, and stir.
- Transfer vegetables without liquid to a blender bowl and beat until smooth.
- The thickness of the puree can be adjusted by adding the required amount of broth from the saucepan. As a rule, vegetables alone are enough for a great puree.
- Pumpkin puree with cauliflower and carrots is ready! Serve immediately after cooking.
Enjoy your meal!
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