Today there are a lot of purés, although vegetables are the most demanded. In addition, if they are taken warm, they are very comforting and help to get heat while we take vitamins and the necessary contribution of fruits and vegetables recommended per day. Based on recipes we are going to elaborate two purees, of potatoes, with a touch of ginger, and of pumpkin, with a touch of orange. By themselves, they are very rich, but we will present them in a more original way, because the food can be fun, both for those who like to cook and for diners. Continue reading and discover with us how to pumple from pumpkin and original potato, in the shape of a checker!
| 🚻 4 Diners | 🕘 8h | 🍵 Enfarastadad Low | 🤯 |
| Ingredients for pumpkin puree and original potato: |
| For potato puree :: 800 grams of potatoes 150 milliliters of liquid cream or milk cream 1 tablespoon of butter 1 piece of small ginger root 1 handful of salt 1 pinch of ground pepper | For pumpkin puree :: 800 grams of pumpkin already peeled and without pepitas 50 milliliters of liquid cream or milk cream 1 orange cheese for gratin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients for pumpkin puree and original potato:
1. To prepare our vegetable purés checker, we will first prepare potato puree. To do this, we peel the potatoes and put them in a saucepan with water and a small handful of salt. We also peel the ginger piece and cook everything until the potatoes are soft (about 20 minutes).
2. When the potatoes are cooked, we drain them to release all the water and add the cream, butter, salt and pepper (without the piece of ginger). We crush everything with the blender and try salt in case you need more.
Trick: At this time, the puree is ready to consume, if you want simply, without giving the form of a checker.
3. We pour into a square mold, approximately 17×17 cm and preferably silicone so that the potato puree is faded and we take it to the freezer between 4 and 6 hours.
4. To continue with the recipe for purees of vegetables in the form of a board, we will also prepare the pumpkin puree. To do this, we chop the pumpkin and put it in a saucepan, covered with a little water and salt. Lets cook until the soft pumpkin is (about 15 minutes).
5. We drain the pumpkin, add the cream or milk cream and zest and orange juice. We crush everything with the blender, try salt and rectify if necessary. At this time, puree is ready to consume if you want alone. And if you also want to know how to make a pumpkin and carrot puree, do not miss this article.
6. We pour the pumpkin puree into a square mold of approximately 17×17 cm and freeze between 4-6 hours.
7. We take out the purees from the freezer and cut them forming squares with both elaborations, as shown in the image. In this way, the potato and pumpkin puree can take a board.
8. We grease a rectangular mold with olive oil and form the checker alternating a square of each puree. Can this vegetable puree be more original and fun?
9. Add a little salt and pepper throughout the surface and sprinkle with grated cheese. We let me defrost for 30 minutes and bake the potato and home pumpkin puree, with the preheated oven at 200 ºC, for 20 minutes, with heat up and down. We serve right away.
10. As you can see, making food fun is not as difficult, you will see how you will enjoy these vegetable purees differently. In addition, this pumpkin and original potato puree recipe will quickly become the favorite dish of children. If you want to see more recipes of mine, I invite you to my blog target = _blank relic = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU. You can accompany the mash with a second dish, such as baked chicken, and dessert, what do you think of a chocolate cake spongy? Too easy!
