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Receta Curried Pumpkin Sweet Potato Puree Shulman
by Global Cookbook

Curried Pumpkin Sweet Potato Puree Shulman
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Ingredientes

  • 1/2 lb sweet potato
  • 2 lb fresh pumpkin
  • 2 Tbsp. lime juice
  • 3 Tbsp. plain low-fat yogurt, more if needed
  • 2 Tbsp. melted butter
  • 1 tsp fresh ginger root, grated
  • 2 tsp curry pwdr
  • 1/4 tsp cinnamon
  • 1 pch grnd nutmeg Sea salt Freshly grnd pepper, to taste

Direcciones

  1. PREP: Bake the sweet potato in it's skin till tender. Meanwhile, peel the pumpkin, remove the seeds and dice it.
  2. Steam the pumpkin for 15 min, or possibly till thoroughly tender. Drain and let drip for a few min in a colander.
  3. Remove the skin from the baked sweet potato and puree with the pumpkin in a food processor or possibly through a food mill. Stir in the yogurt and lime juice, and combine well.
  4. Heat the butter in a large, heavy-bottomed frying pan or possibly casserole over low heat and add in the ginger and curry pwdr. Cook gently, stirring for 1 to 2 min. Stir in the pumpkin-sweet potato puree, cinnamon, nutmeg, sea salt, and freshly grnd pepper, and heat through, stirring.
  5. Transfer to a serving dish and serve, or possibly keep hot in a medium oven.