Beetroot and pumpkin puree
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Ingredients
- 1 fresh beetroot, peeled and diced
- ½ small pumpkin or squash, peeled and diced
- knob unsalted butter
- a little milk, optional
Method
- STEP 1
Put the beetroot and pumpkin in a saucepan with enough water to just cover them. Bring to a simmer
- STEP 2
Gently cook until both vegetables are soft – about 10 minutes
- STEP 3
Pureé, either in a blender or through a sieve. Add a small knob of unsalted butter at the end and, if you like, a little milk. Mix to a soft consistency