Pumpkin-Sage Puree
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Preparation steps
1.
Rinse, peel, and coarsely chop the potatoes. Coarsely chop the pumpkin also. Place both in boiling salted water, and cook for 20 minutes. Rinse the sage leaves, pat dry, and finely chop. Heat the butter in a saucepan, and sauté the sage until golden brown. Pass the sage through a fine strainer, reserving the butter.
2.
Drain the vegetables, dry slightly, then pass through a potato ricer. Mix the vegetables with the milk and sage butter. Mix together until smooth. Season to taste with salt and a pinch of nutmeg.
