Pumpkin and potato béchamel

Ingredients for 2 servings:

• 200 g potatoes, peeled
• 200 g pumpkin flesh
• some water
• 2 tsp butter
• 2 tsp wheat flour or spelt flour
• e.g. milk or cream
• 1 tsp marjoram, dried or other herbs as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

from the 10th month

Dice the potatoes and pumpkin and cook in water with the marjoram for about 15 minutes, until everything is soft. Drain the vegetables and reserve the liquid. Mash the vegetables so they remain chunky. You can add a little of the stock to make the mash less thick. Melt the butter in a saucepan and make a roux with the flour. Depending on the desired consistency, add milk or cream and the cooking liquid and let it simmer for a while. If the sauce is too thick, simply add more liquid. Fold the sauce into the mashed vegetables. If you like, you can add cooked fish or meat. Two portions are cooked, so the portion can be kept in the refrigerator for the next day. Or you can freeze it straight away.