pumpkin puree
- 500 g potatoes
- Salt
- 1,5 kg Hokkaido pumpkin
- 1 onion
- 1 Apple
- 5 EL Olive oil
- 4 Stalk (s) Parsley
-
200 ml Milk - freshly grated nutmeg
- 2 EL Lemon juice
40 minutes
easy
- 1. dt>
- Peel, wash and quarter the potatoes. Cook in a large saucepan in salted boiling water for about 20 minutes. Wash and core the pumpkin, roughly dice the flesh and add to the potatoes after approx. 10 minutes
- 2.
- Peel the onion and cut into rings. Wash the apple, cut out the core and cut the fruit into slices. Heat 1 tablespoon of oil in a pan. Fry the onion rings in it for about 4 minutes. Season with salt. Remove and turn the apple rings in the onion fat. Deglaze with 6 tablespoons of water, sauté the apple slices and onion rings for about 4 minutes.
- 3.
- Wash the parsley, shake dry, pluck the leaves from the stems and chop. Bring the milk and 4 tablespoons of oil to the boil. Drain the potato and pumpkin saucepan. Add milk oil and mash to puree with a potato masher. Season to taste with salt, nutmeg and lemon juice. Arrange the puree, apple slices and onion rings. Sprinkle with parsley
1 person approx:
- 320 kcal
- 1340 kJ
- 7 g protein
- 15 g fat
- 37 gCarbohydrates
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