John Myers
Pumpkin – Potato – Puree
The perfect pumpkin – potato – puree recipe with a picture and simple step-by-step instructions.
- 300 g Hokkaido pumpkin
- 200 g Potatoes – preferably floury
- Onion
- Salt, pepper, nutmeg; 3 cloves of garlic
- Milk, butter
- Boil the potatoes in the skin until soft, peel them.
- Cut the Hokkaido, garlic and onion into small cubes and sweat everything in a little butter, add salt, pepper, add a little water and simmer over low heat until soft.
- Press the potatoes and pumpkin into one of the pots with a potato press, lengthen to the desired consistency with milk or water, season with a little nutmeg and melt a bit of butter (a little more generously than too little). Finished!
- It’s a nice thing with a mixed salad, but breaded vegetables and much more go well with it. m. …
- Read more / further processing in the recipe: Crispy turrets with pumpkin puree and broccoli on pumpkin sauce
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