Original Pumpkin and Potato Puree Recipe
Today there are a lot of purees, although vegetable purees are the most popular. In addition, if they are eaten warm, they are very comforting and help to warm us up while we take vitamins and the necessary intake of fruits and vegetables recommended for the day.
Together we are going to prepare two purees, potato, with a touch of ginger, and pumpkin, with a touch of orange. By themselves, they are very tasty, but we are going to present them in a more original way, because food can be fun, both for those of us 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!
Ingredients to make Original Pumpkin and Potato Puree:
- for the mashed potatoes:
- 800 grams of potatoes
- 150 milliliters of liquid cream or heavy cream
- 1 tablespoon of butter
- 1 small piece of ginger root
- 1 handful of salt
- 1 pinch of ground pepper
- for the pumpkin puree:
- 800 grams of pumpkin already peeled and without seeds
- 50 milliliters of liquid cream or heavy cream
- 1 orange
- cheese to gratin
How to make Original Pumpkin and Potato Puree:
- To prepare our vegetable puree checkerboard, we will first prepare the mashed potatoes. To do this, peel the potatoes and put them in a saucepan with water and a small handful of salt. We also peel the piece of ginger 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 blender and try salt in case you need more.
- Tip: at this point, the purée is ready to eat, if you want simply like that, without giving it the checkerboard shape.
- Pour the mashed potato into a square mould, approximately 17×17 cm and preferably silicone so that it unmolds better, and take it to the freezer for 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, chop the pumpkin and put it in a saucepan, covered with a little water and salt. Cook until the pumpkin is soft (about 15 minutes).
- Drain the pumpkin, add the cream or milk cream and the zest and juice of the orange. We crush everything with the blender, taste salt and rectify if necessary. At this time, the purée is ready to consume if desired on its own.
- And if you also want to know how to make a pumpkin and carrot puree, don’t miss this article.
- Let’s pour the pumpkin puree into a square mold of approximately 17×17 cm and freeze between 4-6 hours.
- We take the purées out of the freezer and cut them into squares with both preparations, as shown in the image. In this way, the potato and pumpkin puree can take the form of a board.
- Grease a rectangular mold with olive oil and form the checkerboard by alternating a square of each purée. Could this vegetable puree be more original and fun?
- Add a little salt and pepper all over the surface and sprinkle with grated cheese. Let defrost for 30 minutes and bake the homemade potato and pumpkin puree, 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 that difficult, you will see how you are going to enjoy these vegetable purees in a different way. Plus, this original pumpkin and potato puree recipe will quickly become a kid’s favorite.
