Pumpkin and cauliflower mash with pecan burnt butter

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How to make Pumpkin and cauliflower mash with pecan burnt butter

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 2kg butternut pumpkin, peeled, chopped
  • 500g cream delight potatoes, peeled, chopped
  • 500g cauliflower, cut into florets
  • 4 garlic cloves, peeled
  • 1/3 cup sour cream
  • 1/2 teaspoon white pepper

Pecan Burnt Butter

  • 75g butter
  • 1/4 cup roughly chopped pecans
  • 2 tablespoons pepitas
  • 2 teaspoons roughly chopped fresh rosemary leaves

Method

  • Step 1 Place pumpkin, potato, cauliflower and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until vegetables are very tender. Drain. Return to pan over low heat. Toss for 2 minutes or until excess liquid has evaporated.
  • Step 2 Remove from heat. Using a stick blender or potato masher, blend mixture until almost smooth. Add sour cream and white pepper. Season with salt. Stir until creamy.
  • Step 3 Make Pecan Burnt Butter Place butter in a frying pan over medium heat. Add pecans, pepitas and rosemary. Cook, stirring, for 3 to 4 minutes or until butter is melted and golden. Spoon over mash. Serve.

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