🍽️ Duchess Potatoes in Two Varieties: Pumpkin and Beetroot

Name: Duchess Potatoes in Two Varieties: Pumpkin and Beetroot
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg potatoes (floury); 100 g beetroot (cleaned and weighed); 100 g pumpkin flesh; salt; nutmeg (freshly grated); pepper (freshly ground); 2 eggs; 50 g butter (approx. 3-4 tbsp); baking paper

330 kcal · 30 min · 4 servings

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Ingredients

1 kg potatoes (floury)
100 g beetroot (cleaned and weighed)
100 g pumpkin flesh
salt
nutmeg (freshly grated)
pepper (freshly ground)
2 eggs
50 g butter (approx. 3-4 tbsp)
baking paper

Instructions

1. Place the potatoes with skin in a pot and cover with a small amount of water. Steam them over medium heat for 20 to 30 minutes until soft.
2. Dice the beetroot and pumpkin flesh. Cook the cubes separately in two different pots with a small amount of water and a pinch of salt until soft.
3. Drain the cooking liquid from both vegetables. Squeeze the vegetables well to ensure they are as dry as possible.
4. Puree the drained vegetables separately using a hand blender until you have a smooth mixture.
5. Preheat the oven to 180 degrees Celsius.
6. Shock the cooked potatoes with cold water to make them easier to peel.
7. Peel the potatoes and press them hot through a potato ricer.
8. Mix the potato mass with salt, grated nutmeg, pepper, one egg, and butter. Season the mixture to taste.
9. Divide the seasoned potato mixture into two equal portions.
10. Mix one portion with the beetroot puree and the other with the pumpkin puree. Season both mixtures to taste.
11. Fill the two potato mixtures one after the other into a piping bag.
12. Pipe 12 equally sized rosettes onto a baking tray lined with baking paper.
13. Brush the rosettes thinly with melted butter.
14. Bake the Duchess potatoes in the hot oven for 10 to 15 minutes until golden yellow.

Nutrition per serving

kcal: 330
Protein: 9 g · Fett/Fat: 13 g · Carbs: 43 g