Side dishes

Pumpkin Puree with Cooking Cream

Ingredients for cooking
  • 600 gr cleaned and cooked pumpkin
  • 200 gr hot and boiled potatoes
  • 30 gr Trevalli butter
  • 200 ml Trevalli UHT cooking cream
  • 70 gr grated parmesan + flakes to decorate
  • 1 small piece of Trevalli butter
  • Salt, black pepper

Mash the pumpkin flesh and the potatoes with the potato masher in a saucepan. Add the Trevalli butter, Trevalli UHT cooking cream and a pinch of salt and black pepper. Cook the puree for 10-15 minutes and cream it with a small piece of Trevalli butter and the grated parmesan.

Dust with black pepper and cheese flakes and serve.


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