Pumpkin, Leek and Pea Puree
Small slice of pumpkin or butternut squash, Handful
of frozen peas, sliced leek, butter Vegetable or chicken
stock (unsalted) or water
1. Cut the pumpkin into smaller pieces, deseeding it
first. Slice the white part of the leek.
2. Warm a little butter in a pan, add the leek pieces
and sauté for about 5 minutes. Add pumpkin pieces and
pour over the stock. Bring to boil and simmer for another
5-6 minutes.
3. Add peas and cook for another 5 minutes or until
vegetables are tender.
4. Blend to a puree using a sieve
5. You can also substitute parsnip, broccoli or potato
and prepare in the same way to produce a tasty alternative.
6. Grate cheese or cottage cheese over it to include
a little calcium
Pumpkin like carrot, as you can tell from its color,
is rich in beta-carotene, calcium and potassium. To
be sure you are selecting a good-quality pumpkin, choose
one that is firm and heavy in weight.
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