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This is another simple cooking recipes
for pumpkin puree. Weary winter menus get a perking up when you include
this delicious puree. Serve it with smoked pork chops or baked ham.
31/2 to 4 pounds pumpkin, peeled, seeded, cut into chunks, and steamed
until very tender, up to 20 minutes.
1 tablespoons butter
1 teaspoons grated fresh ginger
1/2 teaspoons ground ginger
2 tablespoons heavy cream
Salt and freshly ground black pepper to taste
Chopped fresh parley
Puree the pumpkin in a food processor.
Pour the puree into a fine meshed
colander and drain for 10 to 15 minutes.
Place the puree in a medium size sauce
pan and set over very low heat.
Stir in the butter, both kinds of ginger
and the cream, and season with salt and pepper.
Dry out the puree, stirring from time to
time, until it is thick and will retain its shape when mounded in a
spoon.
Serve this simple vegetable recipes very
hot, garnished with the parsley.
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