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Pumpkin puree with horseradish

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Ingredients for 2 servings:

  • 250 g pumpkin(s) (Hokkaido)
  • 2 large potatoes, floury
  • 2 tsp horseradish, freshly grated
  • 3 tbsp milk
  • 1 pinch of turmeric
  • salt and pepper
  • possibly chicken broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the horseradish gives that certain kick

Dice the pumpkin and potatoes, cutting the potatoes smaller than the pumpkin. Place in water or chicken broth, season with salt, and simmer until tender. Drain the liquid, add the milk to the vegetables, and mash (or puree) while still hot. Season with turmeric, salt, pepper, and horseradish. Goes well with meat, especially pork and poultry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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