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vegetable - apple, leek, pumpkin
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Apple and Leek in Pumpkin Rings
The
cornucopia of the autumn harvest is incomplete without the pumpkin.
However, few cooks know what to do with it other than to turn it into a
pie or other dessert.
Apples and onions or leeks have a natural affinity for each other as well
as apples and pumpkins. It is a favourite autumn vegetable in northern European
cuisines such as France or Germany.
The pumpkin is used in several savoury dishes in Italy as well.
The following is especially delicious with pork cutlets or lamb prepared
with rosemary.
The
harmony of autumn flavours in this attractive dish combine
well with other vegetarian fare such as rice with wild rice or potatoes
au gratin.
serves
2
preheat
oven to 100°
1 small pumpkin
1 apple, such as gala
1 leek
butter
salt, pepper
optional: a little broth (vegetable or chicken)
Purchase
a small pumpkin (about the size that fits in your hand).
Cut two thumb thick slices, trim away the inner fibre and seeds and the outer skin.
Sauté slowly in a little butter on both sides until done.
(They should be soft, but not fall apart.)
Keep warm in the oven.
In
the meantime, remove the core and skin from the apple and dice into cubes of
about 1-1/2cm. Cut the leek into
fine rings, using a little of the tender green (discard the tougher part
of the green). Cook the leek until
almost tender in a tablespoon of broth or water adding more broth as necessary
to prevent burning. Add the apples,
salt and pepper and continue to cook a few minutes more until the liquid is
absorbed and the apples are soft.
Mound
the apple and leek into the middle of the pumpkin rings and garnish with a
little green such as chives or mint.
Use
the rest of the pumpkin for another dish such as a savoury soup.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
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