- 0:15 Prep
- 0:25 Cook
- 8 Servings
- Capable cooks
Make sage and pumpkin mash a part of your Easter celebrations for friends and loved ones.
Featured in Easter, Nutrition information
Ingredients
- 2kg butternut pumpkin, peeled, chopped
- 1 medium desiree potato, peeled, chopped
- 1/3 cup reduced-fat sour cream
- 40g butter
- 2 garlic cloves, peeled, crushed
- 1/4 cup fresh sage leaves
Method
-
Step 1Place pumpkin and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 to 15 minutes or until tender. Drain. Return to saucepan. Add sour cream. Mash until smooth.
-
Step 2Place a frying pan over medium heat. Add butter. Cook for 1 to 3 minutes or until melted and foaming. Add garlic and sage. Cook for 2 to 3 minutes or until sage is crisp and butter dark golden. Remove from heat.
-
Step 3Spoon mash into a bowl. Top with butter mixture. Serve.
Nutrition
721 kj
Energy
7.6g
Fat Total
4.8g
Saturated Fat
4.6g
Fibre
2.8g
Protein
22mg
Cholesterol
50mg
Sodium
26.7g
Carbs (total)
All nutrition values are per serve
Notes
You could make mash ahead to the end of step 1. Reheat gently, adding a little milk if too thick. Continue recipe from step 2.
comments & ratings