Pumpkin and Rice Dumpling Puree

Ingredients

• 300 g starchy potatoes
• 600 g Hokkaido pumpkin
• Salt
• 150 ml lukewarm milk
• pepper (ground)
• Nutmeg (freshly grated)
• 60 g freshly grated cheese (e.g., Gouda)
• 250 g Whole grain long-grain rice
• 1 onion
• 1 tbsp plant oil
• 1 tbsp chopped parsley
• 3 slices crispbread
• 1 egg
• 80 g low-fat quark
• Cayenne pepper
• 40 g butter flakes

Instructions

1. 1.

   Preheat the oven to 220°C (425°F) with top and bottom heat.

2. 2.

   Peel, wash, and dice the potatoes. Peel the pumpkin, remove seeds and fibers, and cube the flesh. Cook both in boiling salted water for about 20 minutes until tender.

3. 3.

   Drain, let steam off, and mash through a potato ricer. Stir in milk to form a firm puree, season with salt, pepper, nutmeg, and use two tablespoons of a spoon to create small mounds. Place on parchment-lined tray, sprinkle cheese, and bake until golden brown.

4. 4.

   Cook the rice in 500 ml boiling salted water until tender, then cool. Dice the onion and sauté in hot pan with one tablespoon oil until translucent. Mix in parsley, remove from heat, and let cool. Pulse crispbread in a blender to fine crumbs. Combine rice, onion mixture, egg, quark, salt, and cayenne pepper; shape into small balls, flatten, and place on parchment-lined tray. Top with butter flakes and bake at 220°C for about 10 minutes until golden.

5. 5.

   Serve the pumpkin mounds on plates alongside the rice dumplings.