Zucchini Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s)
- 500 g zucchini
- 120 g onion (s)
- 1 bunch parsley, smooth
- 1 tablespoon oil
- liter ⅛ whipped cream
- salt and pepper
- Water (salt water)
- nutmeg
- 4 slices bacon, possibly
- 4 egg (s), possibly
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water. Roughly grate the zucchini, dice the onion and fry both in oil. Add the cream and bring to the boil briefly. Season with salt, pepper and nutmeg.
- Mash the potatoes and gradually add the onion and zucchini mixture. Chop and fold in the parsley.
- If you want, you can leave a slice of bacon per person in the pan and fry a fried egg in it. The puree also tastes good with pan-fried foods, meatballs or bratwurst.
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