Pumpkin-potato puree recipe
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Ingredients
2 servings 600 g Hokkaido pumpkin, unpeeled, peeled 400 g potatoes, peeled 2 cloves of crushed garlic sprig of thyme sprig of thyme sprig of salt 50 g my salt
Recipe directions
1 Place the diced pumpkin and potatoes in a saucepan. Cover with water, add salt, crushed garlic cloves and a sprig of thyme, and cook, covered, until tender.
TIP: How to peel garlic quickly? Watch VIDEO
2 Once cooked, drain, remove the cooked thyme sprig, add salt and puree the garlic, which can be further salted to taste if necessary. 3 Serve where mashed potatoes or mashed potatoes would normally go. Excellent with steaks, meatballs, etc., as well as with fish.
TIP: Watch the VIDEO on how to make mashed potatoes
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