Pumpkin and Carrot Puree
Description
The dish is prepared without unnecessary complications. To keep the purée from being too sweet, I add more piquant spices. Ginger, garlic, curry, and basil make this dish truly special. I highly recommend serving the finished pumpkin and carrot purée with brined cheese (you can substitute feta) – the salty cheese pairs perfectly with this vibrant, spicy purée. The dish is now ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Finely chop the garlic, and grate the ginger on a fine grater. You should get 2 teaspoons of grated ginger.
- 3
Step 3
Wash all the vegetables, peel them, and cut into small cubes or pieces. Don't forget to remove the seeds from the pumpkin.
- 4
Step 4
Mix the green curry, ginger, garlic, spices, lemon juice, and olive oil separately.
- 5
Step 5
Marinate the vegetables in this mixture for half an hour. Then sprinkle with basil on top.
- 6
Step 6
Then preheat the oven to 190 degrees and bake the vegetables for about 25-30 minutes. They should become tender.
- 7
Step 7
When the vegetables are ready, blend them into a puree using a blender. If the puree is too thick, you can add a little boiling water.
- 8
Step 8
Place the ready-made pumpkin and carrot purée onto plates and garnish with fresh herbs before serving. Also add pieces of feta cheese.