A fast but healthy recipe made of Hokkaido pumpkin and potatoes, that can be served as a side or a main dish.
Ingredients:
- 400 g of Hokkaido pumpkin
- 400 g of potatoes
- 2 tablespoons of margarine
- 1 dl of rice milk
- ½ teaspoon of sea salt
- ¼ tespoon of vegetable salt
- ¼ teaspoon of nutmeg
- 1 scallion
- fresh arugula leaves
Preparation:
- Peel and cut potatoes into small squares. Wash them and place them in a pot.
- Peel and cut the Hokkaido pumpkin. Mine is out of the freezer, harvested last season- already cut. Place it in a pot with the potatoes and cover with water.
- Boil it for 20-30 minutes or until the potatoes and the pumpkin are tender.
- Drain it and add rice milk, margarine, nutmeg and vegetable salt and sea salt.
Mash with a potato masher or in a blender.
- Decorate it with spring onion on top and serve with fresh arugula leaves.
