Pumpkin and apple are two inseparable products that appear in many dishes.
They blend perfectly.
Pumpkin gives dishes and fillings a bright color, and the apple pleases with taste and summer aroma. Will we make delicious mashed potatoes of them?
Pumpkin and apple puree - general principles of preparation
Pumpkin for mashed potatoes need to be cleaned, cut into pieces. Better to use table varieties. They are distinguished by bright flesh, sweetness, juiciness. Apples can be peeled or used together with the skin, depending on the recipe chosen. They cook faster than pumpkins. Summer varieties only need a few minutes to boil.
How and how to grind mashed potatoes:
• blender, combine;
• meat grinder;
• wiping through a sieve;
• pestle, pusher for potatoes.
You can grind raw foods, then put them to cook, But more often, the pumpkin and apples are softened, then mashed, then adjusted to the desired taste. Winter preparations require re-boiling.
What is laid for taste:
• lemon or dry acid;
• sugar, honey, syrups;
• spices (vanilla, cinnamon, ginger).
Other fruits and vegetables can be added to the dish. Most often it is carrots, zucchini, pears. Zest or citruses are added to winter preparations, mainly lemons and oranges. Mashed potatoes do not require long cooking, like jam or jam.
Pumpkin and apple puree for dessert
The recipe is just pumpkin puree with apples, which can be prepared for dessert or for an afternoon snack. The same dish can be used as a sauce for pancakes, pancakes, casserole.
Ingredients
• 200 g of apples;
• 300 g pumpkin;
• sugar, vanilla;
• a pinch of zest.
Cooking
1. Peeled, rinsed pumpkin pulp must be cut into cubes, put in a pan, add 0.5 cups of water and boil under the lid for about ten minutes.
2. Peel the apples, chop, add to the pumpkin. Sprinkle some chopped zest.
3. Close the saucepan with a lid, cook over low heat until apples with pumpkin are soft.
4. Add sugar at the end. If the dish will be used as a sauce, make it sweeter. Season with vanilla.
5. Remove from heat, puree with a blender or mash the remaining pieces with a pestle, you can cool the mass and rub through a sieve.
Pumpkin and apple puree for the winter
A variant of healthy and sunny billet, which is great for the whole winter until spring. Such mashed apples and pumpkins can be given even to small children from 1 year old, if there is no allergic reaction to sugar.
Ingredients
• 1 kg of pumpkin;
• 3 apples;
• 500 g of sugar.
Cooking
1. Cut into pieces pumpkin and apples, pass through a meat grinder. Can be chopped with a blender or combine.
2. Season the resulting mass with sugar, put on the stove.
3. Bring to a boil, remove the foam.
4. Cook mashed potatoes until you need the density, but at least ten minutes. The mass should not boil actively. Stir regularly so that the workpiece does not burn.
5. While the mashed potatoes are boiling, treat the jars over steam or in any other way.
6. Place the hot mashed potatoes in cooked containers, seal, turn over until cool.
7. Lower the storage into the cellar, turn it over to its normal position.
Pumpkin and apple puree for baby food
The recipe for gentle mashed potatoes for baby food. It is possible to introduce a dish of two ingredients into the child’s diet only after he gets acquainted with each product separately.
Ingredients
• 100 g pumpkin;
• 100 g of apple;
• 10 g of oil;
• sugar.
Cooking
1. Crush the pumpkin in slices, also cut the peeled apple, add 40 ml of water, oil, and cook until soft.
2. Put the food in a blender bowl or just in a bowl, add a little sugar.
3. Mash products until smooth.
4. Cool. If suddenly the mass turns out to be thick, you can dilute it with a small amount of milk or a mixture familiar to the child.
Pumpkin and apple puree for the winter with oranges
A variant of a delicious and aromatic mashed potatoes with apples and pumpkin, which also need oranges. You can use one large citrus or two small ones.
Ingredients
• 1500 grams of pumpkin;
• 1500 grams of apples;
• 1100 grams of sugar;
• 1-2 oranges;
• 200 ml of water;
• 0.5 tsp cinnamon
Cooking
1. Cut the pumpkin into cubes, put it in a saucepan, add water to the slices, set to simmer. Bring the pieces to softness.
2. Remove the zest from the orange, you don’t need to grind it, add it to the pan, let it boil with the pumpkin.
3. Cut the apples in arbitrary pieces, you do not need to remove the skin, throw the bits away.
4. Send the fruit to the total mass, bring to softness. They cook quickly, usually no more than ten minutes.
5. Cool the cooked ingredients, wipe through a sieve.
6. Squeeze the juice from oranges, strain it from the seeds.
7. Mix the mashed mashed potatoes with orange juice, add sugar and cinnamon to them, put on the stove again.
8. Cook the mass for about ten minutes over low heat. Taste it. If you need to add acid, you can pour a little lemon.
9. Put the mashed potatoes in jars, immediately seal.
Pumpkin and apple puree in a slow cooker
The option of a simple puree, which is prepared in a slow cooker, does not burn and always turns out. The zest is used with orange, but you can take it with lemon, even a dry product will do, it needs less.
Ingredients
• 500 g pumpkin;
• 500 g of apples;
• 1 tsp zest;
• 120 g of sugar;
• 1 pinch of cinnamon;
• 1 pinch of citric acid or 1 tsp. citrus juice;
• 150 ml of pure water.
Cooking
1. Rinse the apples, cut into slices, it is better to remove the peel.
2. Chop the pumpkin too, so that the product passes into the meat grinder.
3. Twist everything together, transfer to a multi-cooking pot. Sprinkle the zest.
4. Add water immediately. Instead, you can use any vegetable or fruit juice.
5. Close, set to cooking mode for 30 minutes.
6. Add sugar, citric acid or juice, cook another ten minutes. See for consistency. Mashed potatoes should be homogeneous and thick.
Diet pumpkin and apple puree
A variant of low-calorie puree, which is prepared with a natural stevia sugar substitute. Instead, you can use any other substitute, in which case put it to taste.
Ingredients
• 400 g pumpkin;
• 300 g of apples;
• 100 ml of water;
• 0.3 tsp stevia;
• 0.5 tsp cinnamon
• 0.5 lemons.
Cooking
1. Cut the pumpkin into slices, transfer to a saucepan with water and place on a stove.
2. Peel the apples, crumble and add to the boiled pumpkin in about ten minutes. Put stevia right away.
3. Squeeze the juice from half a citrus, put the crust in a saucepan, but do not deepen, let it soak with apples, do not add juice yet.
4. Cool the pumpkin with apples, remove the lemon peel and discard.
5. Grind the pieces of food in any way. You can beat with a combine or just mash with a nibbler for mashed potatoes.
6. Add to taste lemon juice, cinnamon. You can not warm up again.
Pumpkin, apple and carrot puree
For this puree, you can use products in any proportions, it is not necessary to do it strictly according to the recipe. Adjust the amount of sugar to your liking.
Ingredients
• 300 g carrots;
• 300 g of apples;
• 400 g pumpkin;
• 400 ml of water;
• 100 g of sugar.
Cooking
1. Peel the carrots, cut off the ends, be sure to remove the green part so that the mash is not bitter. Crush the root crop with any slices, fill with water and boil until half cooked. Crush the pumpkin, add to the carrots. Cook together for about ten minutes.
2. At the very end you need to add apples. The peel is better to remove, without it the mass will turn out more tender. Mash until all foods are soft, remove from heat.
3. Drain the liquid, it can be used as juice, or add in mashed potatoes, if the consistency seems thick.
4. Grind the pieces in any way, season with sugar. Optionally, in mashed potatoes you can put vanilla, cinnamon, ginger.
Pumpkin, apple and pear puree for winter
A variant of another winter harvest, in which, in addition to pumpkin and apples, pears are also added. Choose fragrant and ripe fruits that smell like summer.
Ingredients
• 1 kg of pears;
• 1 kg of pumpkin;
• 1 kg of apples;
• 1 tsp citric acid;
• 400 ml of water;
• 900 g of sugar.
Cooking
1. Grind the peeled pieces of pumpkin, fill with water and set to boil.
2. During this time, crush the washed pears, remove the bits and stones, only the flesh is used, the skin can be left, since it is thin in the pears.
3. It is better to peel apples, crumble slices, remove seeds, shift to pears.
4. Once the pieces are easy to pierce, add the rest of the fruit. Steam under a lid until soft.
5. Remove the pan from the heat, cool, puree with a blender.
6. Return to the stove, add sugar and citric acid, mix well, bring to a boil.
7. Reduce heat, boil for another quarter hour, stir constantly from the bottom.
8. Arrange the pear puree with pumpkin and apples in clean, dry jars.
9. Immediately cover the blanks with lids, tighten, turn upside down. Cool.
Pumpkin and apple puree - useful tips and tricks
• If mashed potatoes are intended for adults, you can add a little aromatic liquor or syrup to the dish.
• To avoid mashed potatoes during cooking, use a saucepan with a thick bottom. After boiling, the fire must be removed to a minimum.
• Pumpkin puree becomes thicker after complete cooling and during storage, this must be taken into account when cooking the workpiece.
• Any puree can be turned into a fragrant jelly. To do this, add a little dissolved gelatin to the dish and warm it up. In a similar way, jam is prepared, but for it you also need to increase the amount of sugar.
• In order not to spoil the blender or the knives of the harvester, cooked foods always cool to a warm state.
