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.
Potato-Pumpkin-Puree
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
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.
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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