Pawaru-Grahmata

№ 34VI. nodaļa

Ķirbis, lielas gurķes, jeb putru gurķes

Pumpkin and milk mash with ginger

  • Serves 4–6
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kirbis, leelas gurkes, jeb putru gurkes.

Modernizētslpp. 258–259 · PDF 272–273
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

4 soļi
  1. Halve the pumpkin, then cut it lengthwise into finger-thick strips. Peel the strips and cut away all the seeds and stringy pulp.
  2. Simmer the strips in water for 10–15 minutes, until soft. Drain them in a colander and let all the water run off.
  3. Put them back in the pan with the milk and breadcrumbs and bring to the boil. Simmer for about 10 minutes, beating hard with a wooden spoon or whisk (or a potato masher), until the mixture is smooth and thick. Stir often so it doesn't catch.
  4. Stir in the ginger, pepper, butter and salt to taste. Serve hot.

Notes

What the book says vs. what we added

halving the pumpkin or cucumbers, cutting them lengthwise into finger-thick strips, peeling and removing the pulp and seeds, boiling them soft in water, draining well, then boiling again with milk and grated wheat bread, beating it while it boils until thick, and finishing with a little ginger, pepper and butter, are the book's. The salt, amounts and times are ours.

Cucumbers

lielas gurķes or putru gurķes ("mash cucumbers") are big, overgrown cucumbers, too old for salads or pickles. Large yellow cooking cucumbers or a marrow work the same way; they need only 5–10 minutes in step 2.

Flavour

the book adds no sugar. This is a mild, savoury side dish; the ginger and pepper give it warmth.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt