Potato and pumpkin puree in
really very tasty and healthy side dish. In the days of fasting it is possible to fill the
olive, any vegetable oil from the first pressing or onion zazharkoy.
And other days when serving add butter, cream or
sour cream. And of course, cut fresh, seasonal vegetables, herbs.
- Potatoes 300 g
- Pumpkin 300 g
- Onion 1 PCs
- Olive oil 3 tbsp
- Salt 1/2 tsp
- Dill 1 the beam
How do we prepare the potato-pumpkin puree? The principle of cooking is that the potato and pumpkin we take the weight evenly.
Clean, wash and cut into large pieces.
Put pieces of vegetables into the pot or pan with a thick bottom. Else throw cleaned and chopped onions. Pour a little water, about half the height of the stacked vegetables.
Put the saucepan on a strong fire, which, after boiling, reduce to medium. Potseluem 2 minutes before the end of cooking and cook for 20-25 minutes until cooked vegetables.
Then drain off the broth into a mug. Vegetables mash with a potato masher for vegetables. In the process of kneading add a little vegetable, still hot, broth. Add any favorite vegetable oil of the first pressing. If you wish, you can fill the onion zazharkoy.
Spread in dish, add sliced fresh seasonal vegetables, a sprig of greenery. You can invite anyone to the table. Courage, strength of spirit and Bon appétit!