"This is another really tasty recipe you can use pretty much all year round - it's particularly good with a braise in autumn and winter," says Strode. "This can be made the day before, too, and reheated."
Pumpkin and ginger mash
Australian Gourmet Traveller recipe for pumpkin and ginger mash by Jeremy Strode.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
- 150 gm butter
- 50 gm piece of ginger, finely grated on a microplane
- 2 kg pumpkin of your choice, peeled, seeded, cut into rough 5cm pieces
Method
Main
- 1Melt butter in a saucepan over medium heat, add ginger and stir until fragrant (2-3 minutes). Add pumpkin and 100ml water, season to taste, cover and simmer until pumpkin is soft (25-35 minutes). Coarsely mash with a fork and keep warm. Serve with <a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/12/roast-goose-breast/">roast goose</a>.