Striped puree

1 serving


Peel the potatoes and celery, cut into cubes, cook in salted water until tender and cast in a colander. Then pass everything through a meat grinder, add sour cream, pour milk, salt and mix thoroughly. Cut the pumpkin in half, remove the seeds, cut into wedges, peel, cook until cooked, roll in a colander and wipe through a sieve. Add nutmeg to the strained pumpkin, salt and mix. Scald the spinach with boiling water and finely chop, add the finely chopped onions, cheese, salt and stir. Put 4 rows of vegetable puree in an oiled pan. The first row is half potato, the second is pumpkin, the third is spinach and cheese, the fourth is the rest of potato. Cover the pan with foil, put in the oven, warmed to 200 ° C, and bake for 40 minutes.