vegetable - autumn, green beans, pumpkin, shallots
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.
Autumn Mixed Vegetables
Broad green beans, diced pumpkin and whole shallots steamed with a little vegetable broth - a delicious
accompaniment to any meal, vegetarian or not. An excellent way to use up left over pumpkin.
serves 2 generously
200 g. broad green beans
100 g. diced pumpkin
6 sm. shallots + - 2 cm. diameter
vegetable broth
1 t. butter
salt, pepper
The easiest way to remove the thin brown skin of the shallots is the following: rub off the loose
brown skin of the shallots and drop into boiling water. Remove after 1 minute, plunge into cold
water. Cut off the the tip of the tops, and carefully trim the root end, ensuring that only the roots
are removed and not the firm end. In this way the shallots will remain closed. Remove the rest
of the brown skin.
Cut the pumpkin into a small dice. Trim the green beans and cut into 2 cm. pieces and place in a
small pot. Add a few tablespoons of vegetable broth, lid and simmer for 3 minutes. Add the
pumpkin and the shallots, season with pepper. Continue to cook another 5-7 minutes or so until
the vegetables are tender, adding a little more vegetable broth as necessary.
Add the butter, toss and serve.
Note: The vegetable broth should just cover the bottom of the pot. Remove lid a minute or so before the
vegetables are cooked to allow the liquid to reduce before adding the butter. I find the green and purple
variety of beans very flavourful. The purple colour, however, disappears with cooking!
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.
The Epicurean Table © 1999-2006 Patricia Conant