Pumpkin puree

Name: Pumpkin puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 1.5 kg Hokkaido Pumpkin; 1 Onion; 1 Apples; 5 TABLESPOONS Olive oil; 4 Stem(s) Parsley; 200 ml Milk; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Lemon juice

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
1.5 kg Hokkaido Pumpkin
1 Onion
1 Apples
5 TABLESPOONS Olive oil
4 Stem(s) Parsley
200 ml Milk
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Lemon juice

Directions

1
Peel, wash and quarter the potatoes. Cook in a large pot in boiling salted water for about 20 minutes. Wash the pumpkin, remove seeds, dice the flesh roughly and add to the potatoes after about 10 minutes.
2
Peel onion and cut into rings. Wash the apple, cut out the core and cut the fruit into slices. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings for about 4 minutes. Season with salt. Take out and turn the apple rings in the onion fat. Deglaze with 6 tbsp. water, fry apple slices and onion rings for about 4 minutes.
3
Wash parsley, shake dry, pluck leaves from the stalks and chop. Bring milk and 4 tablespoons of oil to the boil. Drain potato-pumpkin pot. Add milk and oil and mash with a potato masher until puree. Season to taste with salt, nutmeg and lemon juice. Arrange puree, apple slices and onion rings. Sprinkle with parsley