Buy a medium sized pumpkin, it will allow 2 servings. You can add into the pumpkin fried chicken or pork. It’s better to add salt and pepper when you roast the vegetables in a pan. Aromatic, flavorful and satisfying dish.
More dishes with pumpkin.
Vegetables, Baked in a Pumpkin Recipe
By November 14, 2016Published:
- Yield: 8 (8 Servings)
Buy a medium sized pumpkin, it will allow 2 servings. You can add into the pumpkin fried chicken or pork. It's better to add salt and …
- 24 small potatoes
- 24 shallots
- 2 medium selery root
- 8 small pumpkins
- 1 bottle of dry white wine
- olive oil
- pinch of ground nutmeg
- a large pinch of saffron
- salt, pepper to taste
- Cut off the top quarter of the pumpkins (the cap) and remove the seeds. Place pumpkin on a baking sheet cut side down, and place cover alongside it. Bake at 180'C (360F) about 20 min. Pumpkin should be soft but not too much.
- Put saffron into the wine, leave there for 2-3 hours. Wash celery with brush, and add into a large pot. Pour boiling water over the top, and cook on high heat for 20 minutes. Wash thes hallots and potatoes (do not remove the skin) and place in another saucepan. Pour boiling water over and bring to a boil, cooking on high heat for 5 minutes. When done, drain and clean the shallots. Remove celery and let it cool down then cut it in a half. Fry all the prepared vegetables over high heat until golden brown, 2-3 minutes, stirring occasionally. Grease the empty pumpkin inside with butter. Add the prepared vegetables and season with nutmeg, salt, pepper and butter (from the roasted vegetables) then pour the wine and saffron. Cover the pumpkin with the cap and bake in an oven at 220'C (430F) for 30 min. Serve hot as a side dish to meat.
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Tags: Autumn Food, baking, dinner, Halloween, Thanksgiving, vegetarian