Today there are a lot of purees, although those of vegetables are the most demanded. In addition, if they are taken warm, they are very comforting and help to warm up while we take vitamins and the necessary contribution of fruits and vegetables recommended daily.
Along with RecetasGratis, we are going to make two purees, potato, with a touch of ginger, and pumpkin, with a touch of orange. By themselves, they are very rich, but we are going to present them in a more original way, because food can be fun, both for those who like to cook and for diners. Keep reading and discover with us how to make original pumpkin and potato puree, In the shape of a checkerboard!
4 diners 8h Starter Low difficulty Additional features: Cheap cost, Recommended for vegetarians, Popular in Autumn-Winter, Baked recipes Ingredients:
- For the mashed potatoes:
- 800 grams of potatoes
- 150 milliliters of liquid cream or milk cream
- 1 tablespoon of butter
- 1 piece of small ginger root
- 1 handful of salt
- 1 pinch ground pepper
- For the pumpkin puree:
- 800 grams of pumpkin already peeled and without seeds
- 50 milliliters of liquid cream or milk cream
- 1 orange
- cheese for gratin
Steps to follow to make this recipe: 1
To prepare our checkerboard of vegetable purees, first we will prepare the mashed potatoes. To do this, we peel the potatoes and put them in a saucepan with water and a small handful of salt. We also peel the ginger piece and cook everything until the potatoes are soft (about 20 minutes).
When the potatoes are cooked, drain them to release all the water and add the cream, butter, salt and pepper (without the piece of ginger). We crush everything with the mixer and try salt if you need more.
Trick: At this time, the puree is ready to consume, if desired simply like this, without giving it the checkerboard shape.
Pour into a square mold, approximately 17×17 cm and preferably silicone so that it is better unmold, the mashed potatoes and we take it to the freezer between 4 and 6 hours.
To continue with the recipe for vegetable purees in the form of a board, we will also prepare the pumpkin puree. To do this, we cut the pumpkin and put it in a saucepan, covered with a little water and salt. Cook until the squash is soft (about 15 minutes).
Drain the pumpkin, add the cream or milk cream and the zest and orange juice. We crush everything with the blender, we taste of salt and rectify if necessary. At this time, the puree is ready to consume if desired alone.
We pour the pumpkin puree in a square mold of about 17×17 cm approximately and freeze 4-6 hours.
We remove the purees from the freezer and we cut into squares with both elaborations, as shown in the image. In this way, the mashed potato and pumpkin can take the form of a board.
Trick: I got four rows of four squares each, from one mash to another.
We grease a rectangular mold with olive oil and we form the checkerboard alternating one square of each mash. Can this vegetable puree be more original and fun?
Add a little salt and pepper over the entire surface and sprinkle with grated cheese. Let it defrost for 30 minutes and we bake the mashed potatoes and pumpkin, with the oven preheated to 200 ºC, for 20 minutes, with heat up and down. We serve right away.
As you can see, making food fun is not so difficult, you will see how you are going to enjoy these vegetable purees in a different way. Also, this original pumpkin and potato puree it will quickly become a child's favorite dish. If you want to see more of my recipes, I invite you to my Cakes blog for you.
You can accompany the puree with a second course, such as baked chicken, and for dessert, how about a fluffy chocolate cake? Too easy!
If you liked the recipe of Original pumpkin and potato puree, we suggest you enter our Cream Recipes category.