Kambrook KSB400, Instruction Booklet

Page: 42 / 44

41
Pumpkin, Horseradish and Sage
Mash
Makes 6 serves
1kg butternut pumpkin, peeled, 3cm diced
2 tbsp milk
3 tsp horseradish cream
2 tsp flaked salt
40g butter
10 sage leaves
1.
In a large saucepan, place the
pumpkin over with water until the level
is 2cm above the pumpkin and place
onto the stove top over a medium
heat. Allow to cook for 20 minutes or
until a skewer can be inserted easily.
2.
Once cooked, drain the pumpkin
through a sieve and place back
into the pot along with the milk,
horseradish cream, salt and mash
using the mashing attachment on
speed setting 10 by pressing the ‘ON’
for approximately 60 seconds.
3.
In a small frypan, heat the butter
and sage over a low heat and allow
to cook until golden brown and
bubbling. Reserve two leaves and
pour the remaining butter and sage
into the saucepan over the pumpkin
and blend using the four blade
blending shaft on speed setting
10 by pressing the ‘ON’ button for
approximately 60 seconds.
4.
Top with reserved sage leaves and
serve immediately.
Thai Style Sweet Potato Mash
Makes 6 serves
1.2kg sweet potato, peeled, 3cm diced
1 kaffir lime leaf
1 tbsp vegetable oil
2cm piece ginger, peeled, minced
2 cloves garlic, minced
270ml can coconut milk
2 tsp salt
3 shallots, thinly sliced
¼ cup coriander leaves, roughly chopped
1.
In a large saucepan, place the sweet
potato and kaffir lime leaf. Cover with
water until the level is 2cm above the
sweet potatoes and place onto the
stove top over a medium heat. Allow
to cook for 20 minutes or until a skewer
can be inserted easily.
2.
Once cooked, drain the sweet potato
through a sieve and place back into
the pot.
3.
In a small frypan, heat the oil over a
low heat and sauté the ginger and
garlic until golden brown. Add to
the large saucepan along with the
coconut milk and salt.
4.
Mash using the mashing attachment
on speed setting 10 by pressing the
‘ON’ for approximately 60 seconds.
5.
Stir through the shallots and coriander
and serve immediately.