22 Sep
Cauliflower, Pumpkin Mash With Pecan Nuts and Brown Butter
Recipe by Reuben Riffel
Feeds: 8-10
Prep Time: 10 min
Cooking Time: 20 min
Ingredients
Mash
1 tbsp olive oil
2kg pumpkin, chopped
500g cauliflower, cut into florets
4 garlic cloves peeled
1/3 cup Fairview Sour Cream
½ tsp white pepper
Pecan Burnt Butter
75g unsalted butter
fresh sage leaves
¼ cup crushed pecan nuts
Method
1. Heat olive oil in a saucepan. Add pumpkin and cauliflower. Cover with a lid and steam roast until vegetables are soft. Add a splash of water if it dries out.
2. Remove the lid and toss for 2 minutes until excess liquid has evaporated.
3. Remove from the heat and place in a blender. Add sour cream and white pepper, season with salt. Blend until smooth and creamy.
4. For the pecan butter, toast pecan nuts in a dry pan till fragrant and lightly coloured. Remove them from the heat.
5. Place butter in a frying pan over medium heat. Add sage. Cook stirring for 3-4 minutes or until butter is melted and golden. Add the pecan nuts.
6. Spoon over the mash and serve.
7. Best enjoyed as a side with seared chicken breast or pan-fried mushrooms.