Pumpkin, potato and carrot puree a very healthy and light spoon dish. Pumpkin is at its best and this reminds us that we are in autumn, at this time we feel like hot creams, purees, warm and delicious spoon dishes.
Purees are similar to creams only they are denserThey are usually made by adding potatoes, the creams just like the vegetables, but they usually go without potatoes or it is lightened by adding milk cream, which gives it that soft and creamy touch. In all ways they are very good, they are the ideal hot starter, which can be prepared to start a meal and we can even prepare them as a starter for a party meal serving them in glasses or glasses.
This pumpkin, potato and carrot puree is easy, fast and delicious.
Pumpkin and carrot puree
Author Montse
Recipe type: incoming
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 500 gr. pumpkin
- 2-3 carrots
- 2 potatoes
- Pepper
- Oil and salt
Preparation
- To make the pumpkin and carrot puree, we will first peel the pumpkin and cut it into pieces, then we do the same with the carrots.
- Peel and cut the potatoes into pieces similar to vegetables.
- We put a casserole, add the vegetables and potatoes, cover with water or vegetable or chicken broth if you have one, let it start to boil, let it cook for approximately 20 minutes, or until everything is well cooked.
- When the vegetables are cooked, we pass them still in the mixer without the broth just a little, add a little oil, salt and pepper and crush it, we will add water to cook the vegetables as we need it.
- We will grind them until they have a consistency of a puree.
- When it is, we put it back in the casserole, we taste and rectify the salt, you can also add a little milk cream if you like it creamier.
- We will serve hot and serve with pieces of toasted bread or croutons