When a pumpkin turned upwards inward our vege box, I got a hankering for my grandmother's scones. Once that was dealt amongst nosotros yet had three-quarters of the orangish creature to eat! Ottolenghi's Plenty came to the rescue, amongst a relatively unproblematic embellishment on roast pumpkin that cleared upwards our provide inward only 2 meals. Breadcrumbs, chopped herbs together with grated cheese pressed into the surface add together a flake of texture together with savouriness to a vegetable that tin reach the sack otherwise disintegrate to sugariness mush inward the oven.
With the recommended dollop of dill sour cream on top, I intend these would brand a lovely spill entrée (does anyone out at that spot brand entrées at home?). We heaped upwards a big side salad together with called it dinner, though I intend these would fare fifty-fifty ameliorate every bit a primary amongst or then couscous or quinoa.
Herb crumbed pumpkin wedges
(a recipe from Yotam Ottolenghi's Plenty)
Preheat an oven to 190°C. Slice a pumpkin (or fraction thereof!) into sparse wedges (keep the pare on) together with prevarication them across a paper-lined baking dish. Spray or brush them lightly amongst vegetable oil.
In a small-medium bowl, mix together grated parmesan, breadcrumbs, lots of finely chopped parsley together with a piffling finely chopped thyme, or then crushed garlic together with grated lemon zest. Sprinkle the crumb mixture over the pumpkin wedges, pressing it inward gently, together with bake the wedges for almost thirty minutes, until the pumpkin is tender.
While the pumpkin is baking, finely chop a piffling dill together with stir it into or then sour cream, adding salt together with pepper to taste. Spoon the sour cream onto or adjacent to the pumpkin wedges, to serve.
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