Pompoenduchesse

Name: pompoenduchesse
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 1 Red onion; 20 g unsalted butter or margarine; 225 g frozen pumpkin thawed; 2 tl ground ginger; 1 medium sized egg; 450 g mashed potatoes with butter

Duchesse of pumpkin, red onion and mashed potatoes.

Ingredients

Kitchen Stuff

1 blender
1 baking paper
1 baking tray
1 piping bag with cartel mouth

Directions

Preheat the oven to 200 ° C.
Cut the onion into thin rings. Heat the butter in a frying pan and fry the onion for 3 minutes on low heat. Fry the pumpkin and ginger for 5 minutes.
Purée from the heat with the hand blender.
Split the egg and whisk the egg white. Stir in the pumpkin puree, egg yolk, pepper and salt, if necessary, through the mashed potatoes. Spatulate the protein.
Put the puree in parts in the piping bag and spray rosettes of Ø 6 cm on a baking sheet covered with parchment paper.
Fry in the middle of the oven for about 20 minutes.