Pumpkin – potato – apple puree
Ingredients
- generous knob of butter
- 700 g pumpkin flesh, chopped
- 150 g apple, cored, peeled, chopped
- 300 g (floury) potatoes, peeled, chopped
- 1 onion, chopped
- pinch of ground nutmeg, pinch of ground cloves
- 200 ml vegetable stock
- 200 ml buttermilk
- salt, pepper
Method
- Melt butter in saucepan over medium heat, add chopped onion, pumpkin, apple and potato, a pinch of ground nutmeg, a pinch of ground cloves and sweat for a few minutes. Add 100 ml vegetable stock and 200 ml buttermilk, cook over low heat until all vegetables are very soft (40 to 50 minutes). If mixture is too dry, add a little more of the vegetable stock. When cooked, remove from heat and blend to a smooth puree, pass through a fine-meshed sieve, season to taste. If the puree is too thick, add a little more stock (or cream). If the puree is too runny, return to saucepan and continue to cook over low heat until thickened enough, stir continuously (burns easily).