Name: Pumpkin and cauliflower mash with pecan burnt butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 2kg butternut pumpkin, peeled, chopped; 500g cream delight potatoes, peeled, chopped; 500g cauliflower, cut into florets; 4 garlic cloves, peeled; 77.55 gm sour cream; 1/2 tsp white pepper; 75g butter; 62.50 ml roughly chopped pecans; 40.00 ml pepitas; 2 tsp roughly chopped fresh rosemary leaves

Pumpkin and cauliflower mash with pecan burnt butter

0 Likes

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Irresistible pumpkin and cauliflower mash with pecan burnt butter sauce - a delicious upgrade from plain mashed potatoes.

Ingredients:

2kg butternut pumpkin, peeled, chopped
500g cream delight potatoes, peeled, chopped
500g cauliflower, cut into florets
4 garlic cloves, peeled
77.55 gm sour cream
1/2 tsp white pepper
75g butter
62.50 ml roughly chopped pecans
40.00 ml pepitas
2 tsp roughly chopped fresh rosemary leaves

Instructions:

In a large saucepan, combine pumpkin, potato, cauliflower, and garlic. Cover with cold water and bring to a boil over high heat. Cook for 15 minutes until vegetables are very tender. Drain, then return to the pan over low heat and toss for 2 minutes until excess liquid evaporates.
Take the mixture off the heat. Use a stick blender or potato masher to blend until almost smooth. Mix in sour cream and white pepper, then season with salt. Stir until creamy.
In a frying pan over medium heat, combine butter, pecans, pepitas, and rosemary. Stir and cook for 3 to 4 minutes until the butter is melted and golden. Drizzle over mashed potatoes and serve.

We use cookies

Similar Recipes

Korma roasted pumpkin and cauliflower

Lemon and garlic roast chicken with pumpkin and cauliflower

Spiced chickpea, quinoa and vegetable soup

Pumpkin chilli con carne recipe

Creamy roast pumpkin and cauliflower soup