WHB# 212 - Pumpkin and sweet potatoe vellutè with rosemary

ciao and welcome to this week's herbal blogging.
this time we are hosted by Marillyn from Just Making Noise
thank's marillyn for hosting!


I wish to thank Kalyn from Kalyn's Kitchen for this event
and Haalo who been taken over since the last year,
thank's both of you.
more information about the WHB here:
rules
who's hosting




what a intese week this has been.
so many things done, so many things forgotten, so many things yet to do.
and..so many bloggerfriends met :))

Tuesday my dear friend Tatiana came visit, she lives in marvellous Florence.
together with her I went to Trento, other very nice town close to the Dolomiti
there we met Manu, from ...profumi e colori...
that was fun! :)
I'm happy to have known manu, she lives nearby..so her I will see her soon again.
Tatiana is special, we are very found of each other.
she was a strong shoulder when I needed her,

and I'm so happy I was there when she needed me. :)




but that was not enough...

this weekend also Roby come visit this charming place that
the Garda Lake is. :)


it is always so fun to know those people you have written to for so long,

I know Roby since 2006
and this was the first time we met. love at first sight! :))
can't wait to get down to Nardò where they live! :)))
Puglia....wait for me! :))



this vellutè is very special.
great success here.
the rosemary was not in the original recipe, what I thought I would fit in...
and it did :)))




Pumpkin and sweet potatoe vellutè with rosemary.


you need:

1 big sweet potatoe (300gr )

1 small pumpkin (600-700gr)

4 challots

2 garlic clovers

500ml of water

vegetable stock cube

extravergin olive oil

fresh rosemary

cut the pumpkin in quarters and peel thr rest of the vegetables.

pencil with some oil and put them with the cutted part down on a baking tray.

bake for 40min at 180°C - 356°F

let cool and the peel the pumpkin.

put all the tender vegetables in a pot together with one or two rosmary branches,

pour over water and add 2-3 tbsp of vegetable stock cube.

cook gently for another 30min.

eliminate the rosemary and blend with a mixer until smooth.

serve with homemade tarallucci

brigidaa_te:

I used the recipe of Iris's embraces without sugar, adding salt.

I divided in 3 doughs and added popy seeds to one,

paprica to another, and thyme to the third.

have a nice week, this is who we found our Monte Baldo Saturday.

beautiful, isn't it ? :)