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🍽️ Creamy Potato and Pumpkin Puree with Mushroom Cream

472 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• hokkaido pumpkin 1 pc
• salt pinch
• mushrooms, brown 800 g
• onions, yellow 2 pcs
• butter 5 tbsp
• whipping cream 300 g
• pepper, black ground pinch
• nutmeg, ground pinch
• parsley, fresh 1 bunch
• milk 100 ml

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Wash the pumpkin and cut it in half.
4. 4. Remove the seeds from the pumpkin.
5. 5. Cut the pumpkin flesh into cubes as well.
6. 6. Place the potato and pumpkin cubes into a pot.
7. 7. Cover the vegetables with salted water.
8. 8. Bring the water to a boil.
9. 9. Cook the vegetables for about 20 minutes until soft.
10. 10. Wipe the mushrooms clean with a kitchen towel.
11. 11. Slice the mushrooms.
12. 12. Halve the onion and peel it.
13. 13. Dice the onion finely.
14. 14. Heat 2 tablespoons of butter in a frying pan over medium to high heat.
15. 15. Sauté the onions and mushrooms together for 3 to 4 minutes.
16. 16. Add the cream to the pan.
17. 17. Season the sauce with salt, pepper, and nutmeg.
18. 18. Let the sauce simmer for about 10 minutes.
19. 19. Wash the parsley and dry it.
20. 20. Pluck the parsley leaves from the stems.
21. 21. Cut the parsley leaves into fine strips.
22. 22. Add the parsley to the mushroom sauce.
23. 23. Drain the cooked potato and pumpkin vegetables.
24. 24. Add the remaining butter and milk to the pot.
25. 25. Mash the vegetables finely.
26. 26. Taste the puree and adjust seasoning if needed.
27. 27. Plate the puree with the mushroom vegetables.
28. 28. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 472
• Protein: 9 g · Fett/Fat: 27 g · Carbs: 46 g