Pumpkin and Carrot Puree
A sumptuous, velvety pumpkin and carrot puree. Super easy to make and equally delicious!
Equipment
- Knife
- Cutting board
- cooking pan
- Oven dish
- Grater
Ingredients
- 1 very small pumpkin
- 1 large carrot
- 2 pointy paprika or bell peppers
- 25 grams butter
- olive oil
- salt to taste
Instructions
- Start by grating the carrot on the fine side of the grater
- Add the carrot to the pan and add just enough water to nearly cover it. It is tempting to add more water, but don't. If you add too much water you will get a watery puree
- While you are cooking the carrots, cut up the pumpkin into small pieces and add on top of the carrots
- Add the butter on top of that as well and cook away untill everything is nice and soft
- Grab a stickblender and blend into a nice and velvety puree.Add salt to taste. I used two big pinches. Start with one pinch, stir and taste. Want more salt? Just add in more until you like it and you are done with the puree
- If you want to make roasted paprika to go with it, just slice the paprikas into fine strips. Put them into a baking dish so that the base is covered
- It is important that the strips of paprika are in a single layer as much as possible to get an even cook throughout. Sprinkle the paprika with olive oil and salt and bake at 220 degrees celcius for about 20 minutes, untill the edges start to blacken a bit.
- Take them out of the oven and serve together with the puree and other accompaniments of your choice and enjoy!
Nutrition
Calories: 135kcalCarbohydrates: 11gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 110mgPotassium: 371mgFiber: 4gSugar: 7gVitamin A: 10095IUVitamin C: 154mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!