Pumpkin, buttermilk and rosemary mash

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Preparation

300 g potatoes, mealy, medium-sized
300 g Hokkaido pumpkin
Peel and quarter the potatoes and put into the plastic perforated cooking tray. Peel the pumpkin, cut into large pieces and add to the potatoes.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins
1 tbsp olive oil
75 ml buttermilk
1 sprig of rosemary
1 tbsp butter
Pepper
Salt
Pull the rosemary needles from the sprig and chop finely.
Transfer the steamed potatoes and pieces of pumpkin to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt and pepper.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
1 sprig of rosemary
300 g potatoes
300 g Hokkaido pumpkin
75 ml buttermilk
Pepper
Salt
1 tbsp butter
1 tbsp olive oil

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