Pumpkin and potato puree with egg

Name: Pumpkin and potato puree with egg
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Potatoes (for B. mealy cooking); 1/2 TEASPOON Vegetable broth; 100 g Pumpkin (a. d. glass); 2 Spring onions; 1 washer (20 g) lean raw ham; 1 Egg (Gr. M); 1-2 TEASPOONS Vinegar; 7-10 Tbsp pepper, 1 pinch of sugar; 7-10 Tbsp Salt; 1 small onion; several sheets Salad

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Potatoes (for B. mealy cooking)
1/2 TEASPOON Vegetable broth
100 g Pumpkin (a. d. glass)
2 Spring onions
1 washer (20 g) lean raw ham
1 Egg (Gr. M)
1-2 TEASPOONS Vinegar
7-10 Tbsp pepper, 1 pinch of sugar
7-10 Tbsp Salt
1 small onion
several sheets Salad

Directions

1
Peel and wash the potatoes. Boil in approx. 200 ml water covered with broth for approx. 20 minutes
2
Meanwhile drain the pumpkin and cut it into smaller pieces. Clean and wash spring onions and cut into rings. Dice ham and fry briefly in a coated pan. Steam vegetables for about 3 minutes
3
Cook the egg for about 8 minutes. Remove 2 tsp. of the potato stock. Mix with vinegar, pepper, sugar and possibly salt. Peel onion and cut into fine rings. Wash the salad and pluck smaller. Mix both with the salad dressing
4
Mash the potatoes in the broth. Fold in the pumpkin mixture and season to taste. Quench egg, peel and halve. Arrange everything
5
If you want to do without the ham, you can steam the vegetables in 1/2 teaspoon hot oil