pumpkin puree

For 4 people
  • 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.
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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