Pumpkin and Sweet Potato Puree
Cardamom adds a sweet and spicy flavor to this delicious pumpkin and sweet potato puree.
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6 SERVINGS
PREP TIME: 45 MIN.
INGREDIENTS
- 1 kg pumpkin (e.g. Hokkaido, Muscat or Butternut)
- 1 sweet potato (approx. 500 g)
- salt
- 250 ml milk
- 50 g butter
- ½-1 tsp ground cardamom
HOW TO MAKE IT
- Clean and wash the pumpkin or peel it if necessary and cut it into even cubes. Wash, peel and dice the sweet potato.
- Cook the pumpkin and sweet potato cubes in plenty of salted water for about 25-30 minutes until soft.
- Just before the end of the cooking time, heat the milk and butter in a small saucepan. Season with salt and cardamom.
- When the vegetable cubes are soft, drain the cooking liquid completely. Pour the milk and butter mixture over the diced vegetables. Blend using the ZWILLING XTEND Hand Blender with the potato masher attachment until smooth or coarse to taste. Season to taste with salt and cardamom.
- The pumpkin and sweet potato puree goes well with pan-seared meat.
Tip
Instead of cardamom, the puree can be flavored with the spice ras el hanout or a little curry powder.
For a vegan version, use vegetable fats such as oil or a butter alternative and a plant-based milk.
Info
The ZWILLING XTEND Hand Blender can be perfectly combined with the accessory set. The specially designed potato masher attachment allows you to make fine purees without the risk of them becoming too sticky.
