How to put out a pumpkin with potatoes. What to cook from potatoes with pumpkin in the oven? We are compiling a menu for the autumn-winter season: pumpkin with potatoes, baked in the oven and more! How to cook fried potatoes with pumpkin

Do you want to make your dinner more useful? Then take advantage of this recipe. After all, mashed potatoes with pumpkin contain much more useful vitamins and minerals than regular mashed potatoes. And what a rich bright yellow color it turns out! Just a real sun on a cloudy, rainy autumn day. After all, when there is bad weather outside the window, everything around has become gray and gloomy, you want something warm and bright.

This dish is another way to diversify your menu and enrich yourself with vitamins. After all, no one will eat a pumpkin in its pure form, but you need to eat it and as much as possible. Therefore, do not be afraid to add it to various classic recipes.

And if suddenly the year turned out to be not fruitful for potatoes, then in this way you will save a little on the family budget, because pumpkin is cheaper than potatoes. Delicious, healthy, and most importantly, simple and affordable. Try making a small batch and see if your family likes the dish or not.

Pumpkin puree recipe

Products are affordable and can be found in every housewife in the refrigerator.

Ingredients:

• Potato - 400 g;
• Pumpkin - 100 g;
• Salt - to taste;
• Oil - 50 g;
• Milk - 50 g.

How to cook a recipe step by step with a photo

Peel potatoes, live in cold water. The peeled vegetable should be stored in water, otherwise it will quickly turn black and deteriorate in a very short time.

Peel the pumpkin from the skin and seeds.

Cut the potatoes into several pieces and place in a bowl.

Also cut the pumpkin into pieces. To make your puree non-liquid and tasty, add not a lot of pumpkin, about 25-30% of the volume of the main ingredient - potatoes.

Fill with water, put on fire. When foam forms, it must be removed. After the contents of the pan boil, you can salt it, make the fire quieter.

When the vegetables become soft, you can remove from heat and continue cooking further. Water must be drained into a separate clean cup or bowl.

Crush the pores with a crush. I use metal with holes, I like it more than wood. I do not recommend whipping mashed potatoes with a blender or mixer, you will spoil its taste and structure. You make it more viscous, like glue, and the taste of starch puree is not the most refined, you can trust me. Add butter and some warm milk. If you want to cook a lean version, push it with potato broth, which was poured into a separate bowl.

1. If you prefer potatoes with garlic, dill, pepper, coriander, or other spices or additives, feel free to add them. After all, they will not spoil, but only improve the taste of an already unique delicious dish.
2. You can cook in a slow cooker, you just need to put the right amount of ingredients in a bowl, pour water and put in the "stewing" or "steaming" mode for 20-30 minutes. It all depends on the features and power of the multicooker.
3. Pumpkin is a vegetable that can be stored raw for a very long time. In a dry, moderately cool place, it can remain suitable for eating right up to the very spring. But if you bought a large vegetable and cut it, put the freezer - so the pumpkin will be preserved one hundred percent. Pre-cut into small pieces, and then at any time of the year you can treat yourself to dishes from this yellow beauty.
4. Can be given to babies.

When I first used this recipe, I hid from my family members the fact that the puree contains pumpkin. When I asked after dinner whether I liked the dishes or not, they answered me: "potatoes are like potatoes." Therefore, leaving dinner just as tasty, and at the same time filling it with additional vitamins, can be completely painless and imperceptible to loved ones. Mashed potatoes with pumpkin will appeal to both children and adults: tested on yourself.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.

Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and a rather rare plant, giophorba - it is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be chosen.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. It is enough to pour glass noodles with boiling water and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut long noodles into smaller fragments with scissors, so as not to inadvertently catch the entire portion of noodles in one sitting.

Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.

May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. The long-awaited summer season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Only rest in the equipped corner of your own garden.

May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple biscuit pie stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack and tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make these simple holiday pastries for the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this shrub to release a large amount of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.

Savoy cabbage gratin is a vegetarian recipe for a delicious and healthy meat-free dish that can be prepared in fasting, as it does not use animal products. Savoy cabbage is a close relative of white cabbage, but it surpasses its “relative” in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.

At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.

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Oven baked potatoes I think everyone loves it! Ruddy slices of the most common root vegetable in the world, prepared in this way, are wonderful with any meat, and with fish, and with vegetable salads, and just like that. Juicy, spicy, fragrant, they just ask in your mouth! It is impossible to refuse this treat, even if you have recently left the table - you will still take at least a couple of pieces! I don't know why, but in my house potatoes baked in the oven, appears not so often - with the absolute simplicity of the dish, we cook it quite rarely. The reasons are unknown to me: you can’t write off laziness (everything is simpler there), you can’t justify the lack of time either (the oven helps out busy women a lot). In general, a mystery shrouded in darkness. However, be that as it may, we still love this dish very much - and especially in the variant with pumpkin. When this dish is on the table, we are practically having a gastronomic holiday! Often I don’t even cook anything meat-fish-essential for this side dish - everything is eaten with great appetite and so, the dish is completely self-sufficient. A light vegetable salad - and dinner is ready, moreover, dinner is delicious and loved by everyone.

Do you know what kind of potato is the most popular in Russia? "Hannibal"! Do you think you've never seen anything like it? But you are mistaken, the popular name for this potato is the most common "blue-eyed", but in a smart way it was named "Hannibal" in honor of .... grandfather A.S. Pushkin, who was a breeder and, in fact, bred this variety.

Internet, girlfriends, cookbooks offer a lot of oven baked potato recipes. I'm sure they are all beautiful and wonderful. But you still try baked potatoes with pumpkin: I'm sure you will fall in love with the combination, as my family fell in love at one time.

Ingredients:

5-6 potatoes;

half a medium-sized pumpkin;

4-6 garlic cloves;

70 ml of vegetable oil;

1 st. l. dry herbs (Provencal - excellent;

salt, pepper to taste.

My potatoes, peel. We cut each tuber in half lengthwise, then cut each half into 2-3 more parts. Put in a bowl.

We clean the pumpkin. We remove the insides. We cut into pieces of arbitrary shape, the size of which will be slightly smaller than the size of potato slices. Put in the same bowl.

We crush the garlic. Add salt, spices, herbs. We add oil. We mix everything properly in a bowl (believe me, it’s most convenient with your hand), then put it on a baking sheet and hide it in an oven preheated to 180 degrees for about 40 minutes.

Bake until potatoes are cooked. Serve with ketchup, yogurt or sour cream sauce. If desired, you can bake chicken or fish pieces in parallel with potatoes and pumpkin.

Enjoy your meal!

Stewed potatoes with pumpkin discovered quite recently! To be honest, I cooked exceptionally sweet dishes with pumpkin and could not even admit that it could be added to potatoes. This recipe is very, very old, and I learned it from my friend's mother. When I was first treated to potatoes with pumpkin, my taste admiration knew no bounds, but it was impossible to understand that there was a pumpkin. A very harmonious combination. In pumpkin season, be sure to try cooking, it's true, very tasty.

Ingredients:

• potatoes - 500 grams;
• pumpkin - 500 grams (peeled);
• onions - 2 medium;
• meat (any) - 250 grams;
• butter.

Potato with pumpkin. Step by step recipe

1. Peel potatoes, pumpkin and onions.
2. Cut the pumpkin into cubes and send to a frying pan with butter to stew. After 5 minutes, add finely chopped onion there. Simmer another 10-15 minutes.
3. Cut the meat into small pieces and simmer until half cooked, adding a little water and butter.
4. Combine pumpkin with meat and chopped potatoes, salt, pepper and add water so that the top of the potato with pumpkin is practically not covered.
5. Simmer everything for 30-40 minutes, over medium heat.

Serve hot on the table, sprinkled with your favorite herbs. The aroma is awesome, the taste will definitely surprise you, the color is orange. The dish is incomparable. "I love to cook" wishes you bon appetit! We offer you to pay attention to interesting recipes.

A hearty, healthy side dish for men and a completely independent dish for women. It will take about half an hour to prepare. 15 minutes for preparatory work, and 20 minutes pumpkin and potatoes are stewed.

For a long time, I cooked pumpkin exclusively as a sweet dish, in the form of milk porridge, or baked with fruits (apples, quince).

It was a discovery for me that pumpkin is good in salty form when I first made pumpkin soup. And then I tried it with her. Then it's time for stewing with potatoes.

There are no exact proportions of the ingredients in this dish, so it can turn out different every time. Usually I take potatoes and pumpkins either equally, or twice as many potatoes.

So, for dinner for two servings, we need:

- potatoes - 6 pcs. medium size;

- pumpkin - approximately 400 g;

- carrots - 1 pc. large size;

- bow - 1 pc.;

- salt, black pepper - to taste;

- seasoning for vegetables (optional);

- green onions (optional, but desirable);

- sunflower oil.

Cooking:

1. Cut carrots and onions into small cubes. Heat the oil in a frying pan and lightly fry the onion and carrots over low heat.

2. While the vegetables are fried, peel the potatoes and cut them not large, but not too small.

3. We do the same with a pumpkin. I like to cut it a little larger than potatoes.

4. Put the potatoes in the pan first and lightly fry it, mixing it with carrots and onions. Salt and pepper.

5. After 5 minutes, add pumpkin, mix and add seasoning for vegetables if desired.