Mashed pumpkin (color on my plate)

Mashed pumpkin (color on my plate)

Color on my plate

good evening everyone,

Brr ....

It rained all day !!!

Yes, the day was painfully dragged

His big gray coat

And sad news to cry.

I need velvety color

I need creaminess and flavor

I need gluttony and happiness.

I need to cuddle

My taste buds hungry

And shine my tired pupils

You too ?

So, here is a simple recipe and removed

Which features a squash uninhibited

A beautiful pumpkin

Which lent

In the game of puree.

BN Nath

The 24/11/2015

21h15

Mashed pumpkin

For 1 to 2 people

Preparation : 15mn

Baking : 15 mn

What you need

– 1/4 1 pumpkin

– 1 glass of cold water

– 3 cuillères à soupe de lait froid végétal ou classique

– 1 hazelnut butter (optional)

– 1 tablespoon of rapeseed oil

– Salt flower

Preparation of the recipe

– Epluchez (pas necessaire pour un bio) et coupez le potimarron en morceaux.

– Put them to cook with 1 glass & rsquo; water (et la noisette de beurre) et un peu de pendant environ 10 minutes on high heat.

– On low heat, vegetable mash the pieces still hot, using a spoon or fork.

– Add milk, the oil spoonful

– Adjust the & rsquo; seasoning and serve hot. Enjoy your meal.

Tips / advice / variants

* Add milk at your convenience to dilute the mash up & rsquo; to the desired consistency

* You can replace the colza oil with another vegetable oil (peanut, olive, why not scented oils ?!)

* I did 4 versions puree according to the tastes of my favorite guinea pigs

On the photos, you see the nature puree.

The others were respectively flavored with cardamom (1/2 teaspoonful), nutmeg to (1/2 teaspoonful), the third was 50 g grated County and more.