Pumpkin & Apricot Puree Recipe
Ingredients
| 750 g/1 1/2 lb pumpkin | ||
| 60 g/2 oz butter | ||
| Ground allspice | 1/2 Teaspoon | |
| 30g/l oz dried apricots, chopped | ||
| Brown butter | 1 Tablespoon, fried | |
Directions
Peel and cube the pumpkin, then cook in boiling salted water for about 15 minutes until tender.
Drain, and puree with the butter and allspice.
Pour back into the saucepan, stir in the apricots and heat gently for 5 minutes.
Serve topped with the pine kernels.
Drain, and puree with the butter and allspice.
Pour back into the saucepan, stir in the apricots and heat gently for 5 minutes.
Serve topped with the pine kernels.
Chef
