vegetable - pumpkin, celeriac
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.
Baked
Pumpkin and Celeriac Puree
This is an ideal dish when served with a white vegetable such as cauliflower. The visual effect is very
inviting, making faces smile. Although I prefer celeriac (celery root) with this, one can substitute parsnips.
In this case, increase the celery leaves to 6.
700 g. pumpkin
150 g. celeriac
3 lg. leaves of celery
plus one for garnish
1/2 t. curry powder
1 T. butter
1 sm. onion
1/2 sm. garlic clove
1 egg yolk
salt, pepper
water
Cut the pumpkin and the celeriac into manageable wedges, peel and dice into 2 cm. cubes.
Steam with a few tablespoons of water until tender while you mince the onion and sauté in the butter with
the half garlic clove until soft.
Add seasonings, celery leaves and continue, stirring for 1 minute. Add a few drops of water when the onions are glassy to prevent burning.
Drain the pumpkin/celeriac and mash using a large fork or ricer. Drain again in a sieve, gently pressing with a spoon to create a firm pulp.
Place in a bowl and mix with the yolk and seasonings. Spread into a buttered baking dish and bake at 180 c. for 30 minutes.
Garnish with coarsely chopped celery leaf.
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 © 1999-2002 Patricia Conant