Pumpkin and ginger mash


"This is another really tasty recipe you can use pretty much all year round - it's particularly good with a braise in autumn and winter," says Strode. "This can be made the day before, too, and reheated."

You'll need

150 gm butter 50 gm piece of ginger, finely grated on a microplane 2 kg pumpkin of your choice, peeled, seeded, cut into rough 5cm pieces

Method

  • 01
  • Melt butter in a saucepan over medium heat, add ginger and stir until fragrant (2-3 minutes). Add pumpkin and 100ml water, season to taste, cover and simmer until pumpkin is soft (25-35 minutes). Coarsely mash with a fork and keep warm. Serve with roast goose.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Dec 2014

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