Pumpkin Purée à la Maraîchère

Ingredients

• 500 g pumpkin
• 250 g potatoes
• 1 L water
• 18 g salt
• 500 mL milk
• butter
• 2 leek whites, finely sliced
• 1 spoon peas
• 1 spoon chiffonade (fine ribbon cut) of lettuce, sorrel, and spinach leaves
• 2 spoon rice, poached in salted water
• chervil pluches (leaf tips)

Instructions

1. Cook the pumpkin and potatoes together in 1 liter of water with salt for about 45 minutes until very tender. Pass the cooked vegetables through a fine sieve (étamine) to create a smooth purée. Thin with 500 mL of milk. Finish with butter (monter au beurre) at the moment of service.
2. For the garnish: Sauté the finely sliced leek whites gently in butter until tender. Prepare the chiffonade (fine ribbon cut) of lettuce, sorrel, and spinach leaves by cooking them down in butter. Cook the rice separately in salted water. Warm all garnish components gently in butter, then fold them into the purée. Finish with fresh chervil pluches and serve.