Pumpkin Cream
This fluffy pumpkin cream goes wonderfully with all kinds of meat dishes. This quick recipe is also a great idea for artfully garnishing your fine dining works of art and brings color and autumnal flair to your plates.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Prepare the pumpkin
| 1 piece | Butternut squash |
| 1 piece | Onion, chopped |
| 1 tbsp. | Oil |
| 1 dash | White wine |
| 300 ml | Vegetable stock |
Prepare the cream
| 5 pieces | Cold pieces of butter |
Arrange
| Some | Savoy cabbage |
| Some | Salt |
Preparation steps
Prepare the pumpkin
- Peel the pumpkin and cut into large pieces. Finely chop the onion.
- Heat a little oil in a pan and sauté the pumpkin pieces and chopped onion over a medium heat.
- Deglaze with a dash of white wine and pour in the vegetable stock. Simmer the pumpkin in it until it is soft.
Prepare the cream
- After cooking, puree the pumpkin into a fine cream and combine with the cold pieces of butter, i.e. beat in the butter cubes with a whisk. This gives the cream a glossy texture and makes it light and fluffy.
Arrange
- To finish, blanch some savoy cabbage briefly in boiling salted water and garnish the pumpkin cream with it.