Pumpkin and Potato Puree

Name: Pumpkin and Potato Puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small Hokkaido pumpkin (about 400 g); 500 g Potatoes; 7-10 Tbsp Salt; 50 g Parmesan cheese; 4 Stem(s) Sage; 200 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small Hokkaido pumpkin (about 400 g)
500 g Potatoes
7-10 Tbsp Salt
50 g Parmesan cheese
4 Stem(s) Sage
200 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Pumpkin thoroughly wash, clean, halve, core and roughly dice. Peel, wash and roughly cut the potatoes into pieces. Cover the potatoes and cook in little boiling salted water for about 20 minutes.
2
After 10 minutes add pumpkin to the potatoes and cook. Grate the parmesan. Wash sage, shake dry, pluck leaves from the stalks and chop, except for something to garnish. Warm up the milk.
3
Heat butter and sauté sage briefly in it. Drain potatoes and pumpkin and, except for some pumpkin for garnishing, press through a potato press. Add milk, cheese, except a little bit for sprinkling, and sage butter, except 1 tablespoon, and stir in.
4
Season to taste with salt and nutmeg. Arrange and garnish with pumpkin, sprinkle cheese strips, sprinkle sage butter and garnish with sage.