Potato Pumpkin Vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Knead butter and flour well. Line a plate with foil, place butter flakes on top. Freeze for at least 2 hours. Quarter the pumpkin, scrape out the seeds. Peel flesh, cut into large pieces.

2. 2

   Peel and wash potatoes and cut into large pieces. Peel onions and dice them coarsely. Heat oil in a pot, fry onions in it. Add 1 litre of water, add potatoes and pumpkin. Bring to the boil, stir in broth. Cover and cook for about 20 minutes. Add peas 3 minutes before the end of cooking time. Add cream, bring to the boil and stir in cold flour butter bit by bit until the sauce is slightly thickened. Wash the chives, dab dry and cut into rings.

3. 3

   Bring to the boil, stir in broth. Cover and cook for about 20 minutes. Add peas 3 minutes before the end of cooking time. Add cream, bring to the boil and stir in cold flour butter bit by bit until the sauce is slightly thickened. Wash the chives, dab dry and cut into rings. Sprinkle on top just before serving

4. 4

   With 10 people:

Nutrition Facts

KCAL
290 kcal

CARBS
32 g

FATS
14 g

PROTEINS
6 g