You will need:
Equal quantities of raw pumpkin and potato, peeled and chopped
1/2 medium sized onion, roughly chopped (for every 4 medium sized potatoes)
Salt and pepper
Water to cover
2 or 3 knobs of margarine (optional)
Method:
Gently fry the onion until soft. Do not brown. Add potato and pumpkin cubes and fry for another minute or so. Add enough water to cover, add salt and bring to boil. Gently simmer for 12 - 15 minutes, or until the potato and pumpkin cubes are just soft. Remove from heat, add margarine and blend until smooth. Once served, shake a little black pepper over each dish of puree.
We have just eaten this for supper and it is so filling. To follow we had "picanton" with a sauce made of mushrooms, young fresh garlic pieces, asparagus and baby prawns.
"Picanton" is a small chicken which is only 20 days old or so. What is it called in English? Can anyone enlighten me, as I couldn't find it on internet.
3 comments:
Possibly a 'spring chicken' or a poussin, usually sold in pairs.
Yes, certainly sold in pairs and you are normally served half the chicken if you are in a restaurant. Ask for this only if you are feeling very hungry!
We had this for supper yesterday, with stuffed aubergines and garlic toast as the second course.
I like to put less potato and a couple carrots in it. The taste is different and it looks more orange... Which, of course, is good (yeah!). Plus... my little secret: the slightest hint of cinnamon!
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