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This is a very simple vegetable recipes. The fresh winter flavor of pumpkin works
very well with potatoes and this combination provides an alternative to
plain mashed potatoes. Pair it with roast pork or even oven braised
pork chops.
Makes 6 servings
2 pound pumpkin, peeled, seeded, cut into chunks, steamed or boiled in
salted water to cover until very tender, up to 20 minutes, and drained
3 large Russet potatoes, peeled, cut into chunks, boiled in salted
water to cover until just tender, 15 to 20 minutes, and drained
2 tablespoons butter, plus additional butter (optional) for serving
About 2 tablespoons buttermilk
Salt and freshly ground black pepper to taste ¼ teaspoons ground nutmeg
(optional)
2 green onions (scallions), white part and light green parts only,
minced
Puree the pumpkin in a blender or food
processor.
Pour the puree into fine meshed sieve and
drain for 10 to 15 minutes.
Put the potatoes through a ricer. In a
medium size saucepan, beat the pumpkin and potatoes together with the
butter and butter milk, until smooth.
Season well with salt and pepper and stir
in the nutmeg if using. Place the puree in a medium saucepan and dry it
over low heat until the puree is light and fluffy.
Serve very hot, garnished with the green
onions pass the additional butter on the side. Here done the simple
cooking recipes.
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