| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
fl |
Heavy cream |
| 2 |
oz |
Butter |
| 2 |
oz |
Whole garlic; roasted |
| 8 |
oz |
Sweet potato; peeled and quarter |
| 4 |
oz |
Pumpkin; roasted and scraped, to remove meat |
| 1 1/2 |
oz |
Cream cheese |
| 3/4 |
fl |
Maple syrup |
| 1 |
ts |
Kosher salt |
| 1/4 |
ts |
Cracked pepper |
| 1/2 |
|
Lemon for juice |
INSTRUCTIONS
(Recipe from Chef's Cooking Class Series George Brown, chef in Dallas,
Texas
Season pumpkin with oil and salt and bake in 350* oven until tender. Place
sweet potatoes in steamer and steam until tender about 12-15 minutes.
Scrape pumpkin meat out amking sure there is no hush and seeds. In a saute
pan, on low heat, reduce all the liquid out of the pumpkin and set aside.
Rice the potatoes through a potato ricer or use a hand masher In a medium
sauce pan, heat cream and butter. In a blender, blend heated cream, butter,
and roasted garlic and set aside and keep warm. Combine pumpkin, potatoes,
warm cream mixture, cream cheese, maple syrup, kosher salt, pepper and
lemon juice. Whish until light and fluffy, just to incorporate. Do not
overmix Serve and enjoy Serves 8 128 calories, 10g fat, 1g protein per
serving. Canned pumpkin could be used or butternut squash in place of
pumpkin
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Ruthellen Mentgen
<rmentgen@flash.net> on Nov 14, 1997
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