Another autumny dish. I'm attempting to be more seasonal in my cooking, enjoying the ingredients and flavours that the time of year brings. This pumpkin mash went beautifully with a small steak, seared on both sides for just a few minutes. I served it all with some shallots that had been pan-roasted with a bit of olive oil, whole garlic cloves and fresh sage leaves.
add to shopping list Ingredients
This recipe is more about the mash - the steak can be done any way you like ;) Enough for two portions. 1/4 small pumpkin, cut into large chunks freshly ground black pepper knob of butter spoonful of mustard (wholegrain if you have it)
Put the pumpkin chunks in a pan of cold, seasoned water and bring to the boil.
Boil until soft enough to poke a fork through. Drain, put the pan on a heatproof surface and mash in the pan (the residual heat will help evaporate the rest of the water).
Mash to a smooth consistency, add the butter, pepper (be generous) and the mustard. Fold in, mix well, taste and season if necessary.
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