It's pumpkin season and this year I'm excited to be making my own pumpkin puree at home-the easy peasy way.I have had my share of canned pumpkins,and have tried them roasted in the oven for hours and hours and then pureed ,although I love both of the mentioned purees in my breads,biscotti,cookie,lattes etc.,I finally have decided on this recipe that I'm about to share. How is it different from other recipes? well,most of the recipes I have read online and followed till now calls for the pumpkin to be roasted in the oven for 40 mins to an hour, which is a pain if you live in a place like Los Angeles(it's 84 F outside as I'm writing this blog) ,or the pressure cooker method which involves steaming the vegetable with an insert and discarding the water in the end, which, I believe will also have all the essential nutrients drained out .The recipe given below is a step by step instructional tutorial on how to do it the healthy and quick way.
- Start by washing the pumpkin
- carefully remove the stump and cut in half ,you will have to work on this real careful if the size of your pumpkin is large .Take your time.
- scoop out the seeds and fibrous goop inside.keep aside
- cut the vegetable into 2 inch pieces and transfer to the pressure cooker
- add just enough water so that their is a thin layer between the pumpkin pieces and the vessel
- close the lid tight and cook for 5 minutes
- switch the flame off and let the pressure release on it's own
- the water would have cooked up with the veggie or a scant amount may be found in the bottom, it's ok to incorporate this with the puree.
- now peel the skin,it should slip right off the pumpkin
- mash with a fork or puree in a food processor and store in the fridge in an airtight container for up to a week or freeze for future use
Thankyou for visiting!
No comments:
Post a Comment