Seasonal Kitchen
Potato Pumpkin Puree
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
For the puree: peel potatoes, cook for 30 minutes in salted water. Meanwhile combine the chopped pumpkin pulp with the turmeric and half of the butter in a pot, add about 1/3 to 1/2 cup of water and cook about 15-20 min., until soft.
2.
Drain the potatoes and press while still hot through a ricer or mash with a potato masher, stir in the hot milk and the remaining butter.
3.
Puree the pumpkin finely and add to the potatoes, combine well and season with vinegar, salt and nutmeg. Serve in a bowl and garnish with thyme.
