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Pumpkin puree

Ingredients

Adjust Servings:

	800 g pumpkin
	3 tablespoons of olive oil
	2 teaspoons of provencal herbs
	salt

Nutritional information

8 g

Protein

43 g

Fat

40 g

Carbs

538

Calories

Pumpkin puree

Name: Pumpkin puree
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: pumpkin: 800 g; olive oil: 3 tablespoons of; provencal herbs: 2 teaspoons of; salt

with Provençal herbs

Features:

Cuisine:

American

25 min
Serves 3
Easy

Ingredients

800 g pumpkin
3 tablespoons of olive oil
2 teaspoons of provencal herbs
salt

Directions

Indulge in the rich flavors of homemade pumpkin puree, a versatile delight cherished in kitchens worldwide.

Herbs de Provence is a mixture of herbs that includes rosemary, basil, sage, thyme, garden savory, oregano, and marjoram.

If you want to give the pumpkin a creamier taste, add a little heavy cream or butter.

Steps

Done

preparation

1. Wash, peel and dice the pumpkin.
2. Spread the pumpkin evenly on a baking sheet, pour in olive oil, and sprinkle with Provençal herbs and salt.
3. Bake the pumpkin in the oven at 356°F (180°C) for about 25 minutes until the pumpkin is cooked through.
4. Remove the finished pumpkin from the oven, cool slightly, and beat it with a blender until pureed.
5. Pumpkin puree can be served either hot or cold. When serving, you can decorate the dish with fresh herbs.

Pumpkin puree can be either a separate dish or an excellent side dish for meat, chicken, or as a snack with crispy croutons.
You can also add puree to soups, pies and many other dishes.

Bon appetit!

Chef Hanna

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246

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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