French Version
Purée Roquefort and pumpkin mascarpone
I offer a recipe for good homemade mashed potatoes to pumpkin, creamy and delicious! You can serve it as appetizer or side dish with meat or fish.
For 4-6 people, you will need: a pumpkin
average 125 g mascarpone 125 gr
blue or Roquefort or Fourme d'Ambert
Salt, pepper
Preparation: Cook the pumpkin
world for 25 -30 minutes.
Exit. Cut in half. Empty seed plants. Reduce
pulpit
Add the puree and mascarpone cheese.
Salt and pepper to votre gout.
Conseil : Vous pouvez ajouter 1 cuillère à soupe de noix de muscade
English Version
Pumpkin puree with blue cheese and mascarpone
Today we are going to make homemade creamy and tasty pumpkin puree with mascarpone and blue cheese flavors. You can serve it as an appetizer in individual mini bowls or as a side dish to accompany your meat or fish.
Serves 4-6:
1 medium pumpkin or squash
125 gr of mascarpone cheese
125 gr of Roquefort or fourme d’Ambert or any other blue cheese
Salt, pepper
How to make it :
Cook pumpkin in a large saucepan in a large quantity of water for 25-30 minutes until cooked.
Take it off. Split the pumpkin in half and seed it.
Scoop the flesh out of each pumpkin half.
Puree in a food processor.
Add mascarpone and blue cheese. Mix again.
Salt, pepper to your taste.
Advice: you can add a teaspoon of nutmeg.
Russian Version
pumpkin puree with mascarpone and Roquefort
Today I offer you recipe for pumpkin puree with a taste of Italian mascarpone cheese and a French blue cheese Roquefort. Puree turns tender and flavorful. You can submit it separately as a separate dish, or feed it with fish or meat. If you did not have mascarpone cheese, then replace it with a thick cream. You can also use any type of blue cheese: Roquefort, Gorgonzola, lance d'Amber ...
for 4-6 servings you need:
a pumpkin, medium-sized
125 g mascarpone cheese
125 g blue cheese, or any other blue cheese
Salt, pepper
Boil the pumpkin in a saucepan with plenty of water for 25-30 minutes. To check if cooked Whether pumpkin, pierce it with a fork. If the skin is pierced easily, that means the pumpkin is thoroughly cooked inside.
Remove it from the water.
Cut into 2 parts.
Remove seeds.
Remove pulp with a spoon.
pulp put into a combiner and grind to a state of mashed potatoes.
Add mascarpone and Roquefort. Again mix well.
Salt, pepper to your taste.
Purée Roquefort and pumpkin mascarpone
I offer a recipe for good homemade mashed potatoes to pumpkin, creamy and delicious! You can serve it as appetizer or side dish with meat or fish.
For 4-6 people, you will need: a pumpkin
average 125 g mascarpone 125 gr
blue or Roquefort or Fourme d'Ambert
Salt, pepper
Preparation: Cook the pumpkin
world for 25 -30 minutes.
Exit. Cut in half. Empty seed plants. Reduce
pulpit
Add the puree and mascarpone cheese.
Salt and pepper to votre gout.
Conseil : Vous pouvez ajouter 1 cuillère à soupe de noix de muscade
English Version
Pumpkin puree with blue cheese and mascarpone
Today we are going to make homemade creamy and tasty pumpkin puree with mascarpone and blue cheese flavors. You can serve it as an appetizer in individual mini bowls or as a side dish to accompany your meat or fish.
Serves 4-6:
1 medium pumpkin or squash
125 gr of mascarpone cheese
125 gr of Roquefort or fourme d’Ambert or any other blue cheese
Salt, pepper
How to make it :
Cook pumpkin in a large saucepan in a large quantity of water for 25-30 minutes until cooked.
Take it off. Split the pumpkin in half and seed it.
Scoop the flesh out of each pumpkin half.
Puree in a food processor.
Add mascarpone and blue cheese. Mix again.
Salt, pepper to your taste.
Advice: you can add a teaspoon of nutmeg.
Russian Version
pumpkin puree with mascarpone and Roquefort
Today I offer you recipe for pumpkin puree with a taste of Italian mascarpone cheese and a French blue cheese Roquefort. Puree turns tender and flavorful. You can submit it separately as a separate dish, or feed it with fish or meat. If you did not have mascarpone cheese, then replace it with a thick cream. You can also use any type of blue cheese: Roquefort, Gorgonzola, lance d'Amber ...
for 4-6 servings you need:
a pumpkin, medium-sized
125 g mascarpone cheese
125 g blue cheese, or any other blue cheese
Salt, pepper
Boil the pumpkin in a saucepan with plenty of water for 25-30 minutes. To check if cooked Whether pumpkin, pierce it with a fork. If the skin is pierced easily, that means the pumpkin is thoroughly cooked inside.
Remove it from the water.
Cut into 2 parts.
Remove seeds.
Remove pulp with a spoon.
pulp put into a combiner and grind to a state of mashed potatoes.
Add mascarpone and Roquefort. Again mix well.
Salt, pepper to your taste.
Tip: You can spice up your mashed potatoes 1 teaspoon nutmeg.
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