English Version
Pumpkin-carrot-potato purée
I know Halloween Celebration is behind. But I guess we don’t need any special occasion to make a delicious homemade pumpkin purée.
For me pumpkins are an icon of autumn, cold and wintery days. Pumpkin is nutritious, it is low in fat and contains Vitamin A that we desperately need on a cold autumn day.
Give a try to this delicious creamy purée.
Serves 4-6 :
1 small pumpkin
3 carrots, peeled and sliced
2 potatoes, peeled and sliced
50 gr of butter
Salt, pepper
1 teaspoon of nutmeg
Put pumpkin, carrots, potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.
Drain carrots and potatoes. Save ½ cup of water.
Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.
In a food processor or with a blender, add water and puree until almost smooth
Season with salt and pepper to taste.
Add butter and nutmeg.
Mix.
Serve hot.
I served purée with roasted chicken and it was yummy.
French Version
Purée de potimarron, carottes et pommes de terre
Le temps de la récolte des courges est arrivé and here is one of the recipes using pumpkin. This puree is, to my taste, a real treat, it is soft and creamy.
You can serve this chicken with mashed potatoes.
For 4-6 people:
a small pumpkin
3 carrots, peeled and cubed
2 potatoes, peeled, diced 50g butter
Salt and pepper 1 tsp
nuts nutmeg
Place vegetables in large saucepan. Cover with water and bring to a boil.
Reduce heat and cook for 25-30 minutes until the vegetables are soft.
Remove saucepan from heat.
Drain the carrots and potatoes using a colander, place in large bowl.
Remove pumpkin. Cut in half and remove seeds and fibers that are inside. Cut the flesh into cubes with a knife or fork.
Place squash cubes in a bowl with carrots and potatoes.
Reduce them mashed with a mixer or blender. Or crush with a potato masher.
Put the butter, salt, pepper and nutmeg.
Mix well.
Serve hot!
Russian Version
Potato Markovna pumpkin puree
Autumn came and it's time to pumpkins. Here's one recipe that you can cook a pumpkin.
Serves 4-6:
A pumpkin, a small
3 Markivka, peeled, cut into cubes
2 potatoes, peeled, cut into cubes
50 g butter
salt and pepper to taste
1 teaspoon nutmeg Walnut
Cut pumpkin flesh into small pieces.
Get a large pot, add water and bring to a boil. Put in her pumpkin, carrots and potatoes and simmer for 25-30 minutes until cooked vegetables. Vegetables should be soft, and freely protykatsya fork.
as vegetables cooked, remove the pan with fire.
Strain vegetables.
Put cooked vegetables in a large cup or bowl. Grind until smooth with a mixer, blender or regular tolkushkoy.
Add butter, nutmeg, salt and pepper to taste. Mix well.
puree is ready, serve hot!
To this puree I baked the chicken in oven.
chicken and mashed potatoes go perfectly together!
Pumpkin-carrot-potato purée
I know Halloween Celebration is behind. But I guess we don’t need any special occasion to make a delicious homemade pumpkin purée.
For me pumpkins are an icon of autumn, cold and wintery days. Pumpkin is nutritious, it is low in fat and contains Vitamin A that we desperately need on a cold autumn day.
Give a try to this delicious creamy purée.
Serves 4-6 :
1 small pumpkin
3 carrots, peeled and sliced
2 potatoes, peeled and sliced
50 gr of butter
Salt, pepper
1 teaspoon of nutmeg
Put pumpkin, carrots, potatoes in a large pot with water. Bring water to a boil. Cook for 25-30 minutes over a medium heat until all vegetables are cooked.
Drain carrots and potatoes. Save ½ cup of water.
Split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon.
In a food processor or with a blender, add water and puree until almost smooth
Season with salt and pepper to taste.
Add butter and nutmeg.
Mix.
Serve hot.
I served purée with roasted chicken and it was yummy.
French Version
Purée de potimarron, carottes et pommes de terre
Le temps de la récolte des courges est arrivé and here is one of the recipes using pumpkin. This puree is, to my taste, a real treat, it is soft and creamy.
You can serve this chicken with mashed potatoes.
For 4-6 people:
a small pumpkin
3 carrots, peeled and cubed
2 potatoes, peeled, diced 50g butter
Salt and pepper 1 tsp
nuts nutmeg
Place vegetables in large saucepan. Cover with water and bring to a boil.
Reduce heat and cook for 25-30 minutes until the vegetables are soft.
Remove saucepan from heat.
Drain the carrots and potatoes using a colander, place in large bowl.
Remove pumpkin. Cut in half and remove seeds and fibers that are inside. Cut the flesh into cubes with a knife or fork.
Place squash cubes in a bowl with carrots and potatoes.
Reduce them mashed with a mixer or blender. Or crush with a potato masher.
Put the butter, salt, pepper and nutmeg.
Mix well.
Serve hot!
Russian Version
Potato Markovna pumpkin puree
Autumn came and it's time to pumpkins. Here's one recipe that you can cook a pumpkin.
Serves 4-6:
A pumpkin, a small
3 Markivka, peeled, cut into cubes
2 potatoes, peeled, cut into cubes
50 g butter
salt and pepper to taste
1 teaspoon nutmeg Walnut
Cut pumpkin flesh into small pieces.
Get a large pot, add water and bring to a boil. Put in her pumpkin, carrots and potatoes and simmer for 25-30 minutes until cooked vegetables. Vegetables should be soft, and freely protykatsya fork.
as vegetables cooked, remove the pan with fire.
Strain vegetables.
Put cooked vegetables in a large cup or bowl. Grind until smooth with a mixer, blender or regular tolkushkoy.
Add butter, nutmeg, salt and pepper to taste. Mix well.
puree is ready, serve hot!
To this puree I baked the chicken in oven.
chicken and mashed potatoes go perfectly together!
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