For the pumpkin-carrot-potato puree, first boil potatoes, pumpkin and carrots in salted water with nutmeg and turmeric until soft.
Drain the water, add butter and cream (milk will do if none is available) and whip to a creamy pumpkin-carrot-potato puree.
Preparation Tip:
The pumpkin-carrot-potato puree is served as a side dish, for example with a sausage.
Related Recipes:
Fruity Cabbage Roll with Pumpkin Mashed Potatoes(approx. 60 min) Blanch cabbage leaves in light caraway-salt water, drain and drain when cooled, cut out the...
Tortellini in Pumpkin SauceCut the pumpkin into small cubes. Remove the seeds from the peppers and also cut into cubes. Remove the skin...
Sorrel Mousse with New PotatoesSorrel tastes like spring. Especially if you pair it with young vegetables or perhaps simply with young...
Sweet and Sour Goulash with Fried Potato WedgesCut meat from the butcher into thumb-sized pieces. Peel carrots, cut in half lengthwise, cut diagonally coarse...
Popsicle with FruitWash the berries and drain well. Place the blueberries and raspberries in a small bowl. Add 15g of powdered...
Pumpkin Soup Sweet and SourFinely dice the onions, remove the peel from the carrots and cut into pieces. Drain the pumpkin. Heat fat and...
Vanilla Cream Cookie Trifle with Strawberry Rhubarb RagoutFor the vanilla cream cookie trifle with strawberry-rhubarb ragout, first boil 300 ml of milk with the sugar...
Pasta with Vegetables and Cheese SaucePasta dishes are always a good idea! Prepare the pasta according to package instructions in boiling hot salted...
Potato Salad with Carrots and PearsRinse potatoes and carrots and make separately in little water. Drain and remove peel from both vegetables and...
Ice Lavender CakeFor the ice lavender cake, crumble the rice cakes. Melt the chocolate in a water bath and allow to cool...