Cheese And Pumpkin Puree Recipe
Ingredients
1 3/4 lb pumpkin (1 large slice), coarsely chopped
7 oz floury potatoes, diced
1 quartered garlic clove
3 tbsp sour cream (creme fraiche)
Pepper
31/2 0Z mild Cheshire or Cheddar cheese 100 g/3 1/2 oz
Salt
Directions
Put the pumpkin, potatoes and garlic in a casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
When the vegetables are cooked, drain in a colander and puree in a food processor until smooth.
Pour the puree into a terrine, add the sour cream (creme fraiche) and season generously with pepper.
Grate the cheese and add to the puree, mixing until it has completely melted.
Taste and add salt if necessary.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
When the vegetables are cooked, drain in a colander and puree in a food processor until smooth.
Pour the puree into a terrine, add the sour cream (creme fraiche) and season generously with pepper.
Grate the cheese and add to the puree, mixing until it has completely melted.
Taste and add salt if necessary.
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