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Parmesan pumpkin puree

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Ingredients for 8 servings:

  • 1 ½ kg potatoes, soft boiling
  • 2 m.-large Hokkaido pumpkin(s)
  • 100 g Parmesan, freshly grated
  • e.g. milk
  • e.g. salt and pepper
  • e.g. nutmeg, freshly grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

simple

Peel the potatoes and cut into small pieces. Deseed and peel the pumpkin (if desired), and cut the flesh into small pieces. Cook both in plenty of broth until soft (I use instant broth, and it can be a bit more strongly seasoned). Once everything is soft, drain the broth and add the grated Parmesan cheese. Add milk as needed and mash until the puree reaches the desired consistency. Finally, season with salt, pepper, and nutmeg.

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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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