Potato-Pumpkin-Puree

easy
author: Gabriela Wärter
ingredients
Puree
400g floury potatoes
200g Kürbis
100ml milk
70g butter
1 tablespoon of salt
1 pinch of nutmeg
2 pinches white pepper powder
2 cloves of garlic
Topping
1 onion
3 tablespoons of pumpkin seeds
1 coffeespoon of flour
olive oil zum Ausbacken
equipment
cutting board
fork
whisk
pan
plate
pot
potato masher
vegetable knife
vegetable peeler
grater
nutritional information
100g
1 serving
energy
554 kJ
1178 kJ
132 kcal
281 kcal
fat
8.9 g
19 g
saturated_fat
5 g
10 g
carbs
9.8 g
20 g
sugars
2.1 g
4.5 g
protein
3 g
6.3 g
salt
1.1 g
2.5 g

Potato-Pumpkin-Puree

description & times
Potatoes and pumpkins combined to a puree. The topping consists of fried onion strips in a pumpkin seed panade. The puree can be served as an accompaniment to meat and vegetable dishes.
instructions
Preparing the ingredients
Wash the potatoes, peel and cut them into pieces. Boil them in salt water. Drain the water and place it aside. Peel the pumpkin and rip it with the grater. Peel the garlic, cut and chop it finely. Heat the milk. Add the pumpkin rasps and the garlic to the potatoes, add some boiling water and crush everything with the masher. Add the milk and butter and stir thoroughly using a whisk.
Coating the onion
Heat the fat in a pan. Peel the onion and cut it into strips. Beat the egg, add salt and pepper and mix with the egg. Sprinkle the onion with flour and then dip it into the egg.
Coating with pumpkin seeds
Chop the pumpkin seeds using a knife. Coat the onions with them.
Deep-frying the onions
Add the pumpkin-seed-onions and fry everything slowly until they are golden-yellow. Let them drain on kitchen crepe.
Potato-Pumpkin-Puree
Serve the puree on hot plates, garnished with the pumpkin-coated onions and some pumpkin seed oil.
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