Pumpkin and chive mash is a delicious and healthy side dish, perfect for a variety of meals. This recipe combines the smooth, slightly sweet flavor of pumpkin with the creamy texture of potatoes, all enhanced by the tanginess of sour cream and the fresh zest of chives.
- Ensure that the potatoes and pumpkin are cut into uniform pieces to ensure even cooking.
- Boil the vegetables in salted water to enhance their natural flavors.
- To make the mash extra creamy, you can add a little bit of butter along with the sour cream.
- Use fresh chives for the best flavor, and add them at the end to maintain their bright color and taste.
- If you prefer a smoother texture, use a potato masher or a hand mixer to achieve the desired consistency.
- Taste and adjust the seasoning at the end, adding more salt, pepper, or sour cream as per your preference.
With these simple steps, you can create a wonderful Pumpkin and Chive Mash that will undoubtedly please your family or guests. It's a healthy side dish that pairs well with many main courses, adding a touch of seasonal flavor to your meal.
Nutrition Facts | |
---|---|
Serving Size | 400 grams |
Energy | |
Calories 200kcal | 8% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 44g | 12% |
Fiber 4.54g | 12% |
Sugar 8g | 8% |
Fat | |
Fat 1.88g | 2% |
Saturated 0.93g | 3% |
Cholesterol 4.42mg | - |
Vitamins | |
Vitamin A 1050ug | 116% |
Choline 40mg | 7% |
Vitamin B1 0.25mg | 21% |
Vitamin B2 0.33mg | 26% |
Vitamin B3 3.09mg | 19% |
Vitamin B6 0.61mg | 36% |
Vitamin B9 70ug | 17% |
Vitamin B12 0.02ug | 1% |
Vitamin C 54mg | 62% |
Vitamin E 2.60mg | 17% |
Vitamin K 22ug | 18% |
Minerals | |
Calcium, Ca 80mg | 6% |
Copper, Cu 0.48mg | 0% |
Iron, Fe 3.26mg | 30% |
Magnesium, Mg 70mg | 16% |
Phosphorus, P 200mg | 16% |
Potassium, K 1490mg | 44% |
Selenium, Se 1.66ug | 3% |
Sodium, Na 14mg | 1% |
Zinc, Zn 1.28mg | 12% |
Water | |
Water 350g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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