Potato Cheese
Not actually cheese, rather more like mashed potato with a consistency like cottage cheese - hence the name (this kind of thing is common in Germany). This delicious spread goes perfectly with fresh bread. Pickled pumpkin gives it an autumnal, fresh note.
Category: Sides
Source: sz-magazin.sueddeutsche.de
Equipment
| Vegetable slicer or slicing machine | |
| Saucepan | |
| Mixing bowl |
Ingredients
| For the pumpkin: | |
|---|---|
| Pumpkin | |
| Shallots | |
| Chili | |
| Ginger | |
| Water | |
| White wine vinegar | |
| Sugar | |
| Peppercorns | |
| Juniper berries | |
| Fresh thyme | |
| Cloves | |
| Sage | |
| For the potato cheese: | |
| Potatoes | |
| Butter | |
| Cayenne pepper | |
| Sour cream | |
| Nutmeg | |
| Salt | |
| Cumin | |
Instructions
For the pumpkin:
Wash and dry the pumpkin, cut in half and scrape out the core. Using a vegetable slicer or slicing machine, cut 2-millimeter-thick slices along the pumpkin cut surface.
For the pickling stock, peel the shallot and cut into fine rings. Deseed the chili pepper and cut into fine rings. Cut the ginger into 2 millimeter slices. Simmer the vinegar, salt, sugar, spices, ginger and herbs in half a liter of water for about 10 minutes.
Place the pumpkin slices in a bowl and pour over the hot pickling stock. Cover and leave to infuse for 10 minutes.
For the potato cheese:
Peel the potatoes and cut into equal-sized pieces. Cook in salted water until soft. Meanwhile, melt the butter in a pan until it turns brown. Set aside and leave to cool.
Drain the cooking water from the potatoes and leave to evaporate for about 5 minutes, then mash with a fork. Season to taste with the spices, fold in the sour cream and brown butter. Sprinkle with chives. Serve with the pickled pumpkin.
Nutrition
| Serving size: | 293.3 |
| Energy: | 310.4 |
| Ratio: | 1.1 |
| Carbohydrate: | 29.0 |
| Fat: | 19.7 |
| Protein: | 4.2 |
| Saturated fat: | 12.6 |
| Sodium: | 23.8 |
| Sugar: | 12.6 |