250 grams of pumpkin
2 large floury potatoes
1 tbsp Rooty's Horseradish Classic
3 tbsp milk
1 pinch turmeric
salt and pepper
possibly chicken broth
PREPARATION
Dice the pumpkin and potatoes, the potatoes slightly smaller than the pumpkin.
Place in water or chicken broth, salt and cook until soft.
Pour off the liquid, add the milk to the vegetables, mash (or purée) while still hot.
Season with turmeric, salt, pepper and Rooty's Horseradish Classic.
TIPS FOR THE RECIPE
The puree goes very well with meat, especially with pork and poultry or with "minced patties".
