INGREDIENTS

• 1 kg/35 oz pumpkin (e.g. Hokkaido, nutmeg or butternut squash)
• 1 sweet potato (approx. 500 g/18 oz)
• salt
• 250 ml/4 oz milk
• 50 g/2 oz butter
• ½-1 tsp cardamom powder

HOW TO MAKE IT

1. Clean, wash or peel the pumpkin and cut into even cubes. Wash and peel the sweet potato and cut into equal cubes.
2. Place the pumpkin and sweet potato cubes in a pot, e.g. ZWILLING VITALITY, with sufficient salted water and bring to the boil. Cook over a medium heat for approx. 25-30 minutes, depending on the size of the cubes, until soft.
3. Shortly before the end of the cooking time, heat the milk and butter in a small pot and melt the butter. Season with salt and cardamom.
4. When the diced vegetables are soft, pour off the cooking liquid completely. Pour the milk and butter mixture over the diced vegetables. Then use the ZWILLING ENFINIGY hand blender and the ZWILLING ENFINIGY potato masher to make a coarse or fine puree as desired. Flavour again with salt and cardamom as required.
5. The pumpkin and sweet potato puree goes very well with pan-fried meat.

Tip

The puree can also be flavoured with the oriental spice ras el-hanout or a little curry powder instead of cardamom.
For a vegan version, vegetable fat such as oil or a butter alternative and a vegetable drink can be used.

Info

The specially developed ZWILLING ENFINIGY Potato Masher makes fine mashed potatoes without sticking together.