Ingredients
- 500g carrots, peeled, sliced
- 600g butternut pumpkin, peeled, deseeded, diced
- 50g butter, chopped
- 1/4 cup thickened cream
- 1/2 teaspoon ground nutmeg
- 1 1/2 tablespoons honey
Method
- Step 1Cook carrots and pumpkin in a saucepan of boiling, salted water over medium-high heat for 8 to 10 minutes or until tender. Drain in colander.
- Step 2Return vegetables to the warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat.
- Step 3Using a potato masher, roughly mash vegetables. Add butter and mash until just smooth. Add cream and nutmeg. Mash until smooth. Season with salt and pepper. Drizzle with honey. Serve.
- Vegetarian
Nutrition
1179 kj
Energy
16g
Fat Total
10g
Saturated Fat
4g
Protein
135.19mg
Sodium
25g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
0