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pumpkin puree

updated

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Ingredients for 3 servings:

  • 200 g potatoes, floury
  • 200 g pumpkin(s), Hokkaido
  • 50 ml vegetable stock
  • 50 ml cream, more if desired
  • 20 g butter, more or less as needed
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a recipe for the steamer

Peel and dice the potatoes. Wash the Hokkaido potatoes and also cut them into small cubes. Mix the potatoes and place them in a solid container with the broth and cream. Steam for 30 minutes. Press the vegetables through a potato ricer, season with salt, pepper, and nutmeg, and stir in a knob of butter. Add a little more cream if desired. Delicious with fish or scallops, and also with baked pumpkin.

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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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