Tuesday, November 4, 2014

Samhain: Pumpkin and Kale Mashpot

On the 31st of October it was Samhain. And also Halloween. While the two do share certain elements, there are differences as well. The witches new year starts with Samhain and it is the time when the veil between our world and those who has passed is the thinnest. That is why there are often dinners where passed family members are being honoured. One thing there is in common though, is the use of pumpkin.

Normally I would have tried to publish the Samhain recipes before Samhain, but with my mother in the hospital, I am just glad that we got to cook for Samhain at all. So today I will share a recipe and another one next week :) The recipe for this mashpot that uses pumpkin as it's base instead of potatoes, I found on Voedzaam & Snel. I adapted it to a vegetarian version.

Pumpkin and Kale Mashpot (serves 2)
- 400 gr kale
- 1 kg Pumpkin
- 125 gr vegetarian / vegan bacon or ham bits
- 2 tbsp whipped cream or soy cream
- 1 tsp pepper
- pinch of nutmeg and salt

Wash, peel and cut the pumpkin into chunks. Add to a large pan and fill with water until just under. Add a pinch of salt. Place the kale on top. Bring to a boil with the lid already on. Lower the heat and let it simmer for about 15 minutes.

Meanwhile bake the bacon or ham bits until crispy. Drain the pumpkin and kale. Add the cream, pepper and nutmeg. Mash everything until you get the consistency you see on the picture. Stir in the bacon or ham bits. Would also work with feta instead.

1 comment:

  1. Hi, great low carb dish! How about adding it to the Food on Friday: Low Carb collection over at Carole's Chatter? Cheers