Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Pumpkin and Sweet Potato Purée

I completely forgot about this. This is what I served with the country style rabbit casserole and I forgot to write about it.

This is for four side serves:

  1. 500 g. pumpkin, peeled and sliced
  2. 1/2 sweet potato, peeled and sliced
  3. 1/2 cup of cream
  4. 1 tsp of ground nutmeg
  5. a pinch of salt

The reason that the pumpkin and sweet potato should be sliced thinly is so that they cook faster. Start by steaming the pumpkin and potato pieces for 10-15 minutes until they fall apart when you put a knife through. Drain. Reserve some cooking water, you might need it to thin down the puree.

Heat the cream on low heat and add nutmeg. Toss through the sweet potato and pumpkin and using a fork or potato masher or you can use a stick blender (I don’t bother). Add a bit of the reserved cooking water if needed. Keep mixing until you get the desired consistency. Salt to taste. The purée should not be salted the way, say, mashed potato should be salted sparingly to round off the sweet taste of the pumpkin and sweet potato. Sometimes I use vegetable stock powder instead.