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Ingredients
Pumpkin-Potato-Beet Puffs
Scrub potatoes and boil until knife-tender, 20-30 minutes. Cut beets and pumpkin flesh into cubes and boil separately in two pots in salted water until soft.
Drain beets and pumpkin as thoroughly as possible. Puree beets and pumpkin separately with an immersion blender.
Preheat oven to 180°C (approximately 350°F). Drain and peel potatoes and rinse with cold water. Press potatoes through a potato ricer and season with salt, pepper and nutmeg. Beat eggs and butter into potato mixture. Mix half of the potatoes with the pumpkin puree and season with salt and pepper. Mix the other half of the potatoes with the beet puree and season with salt and pepper.
Place both mixtures into piping bags. Pipe each mixture into 12 evenly spaced rosettes on a baking sheet lined with parchment paper. Brush rosettes with melted butter and bake until golden, 10-15 minutes.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |