And
it's pumpkin time again! I liked this dish very much and I think I
made quite a cute presentation out of it. I absolutely love potato
mash, it just goes with anything and whenever, and it really goes
well with pumpkin. These crusted pumpkins are similar to the Crusted Harlequin squash wedges,
a recipe inspired by Yotam Ottolenghi.
This is how you can prepare this dish.
The salad
Purple gem lettuce
Small tomatoes
Bread for homemade
croutons
Olive oil
Balsamic vinegar
Nettle salt (or
normal salt)
Black pepper
The pumpkins
Vegetable oil
Breadcrumbs
1 lemon's zest
Thyme
Rosemary
Parsley
Black pepper
The potato mash
300g potatoes
25g butter
100ml milk
2tsp salt
You can make the
salad first as it can wait in the fridge for the rest to be prepared.
I made my croutons of walnut bread, but you can use any nice bread
that you have. Dice the bread and place the dices in an oven dish.
Sprinkle olive oil and salt on them, stir and bake until crispy. Stir
couple of times during the baking. Cut the tomatoes in half and the
gem lettuce in slightly smaller pieces. Make a simple dressing of
balsamic vinegar, olive oil, salt and pepper and mix it into the
salad. Place the croutons on the salad just before serving.
For the crusted
pumpkins I used again the cute small munchkin pumpkins. Prepare a
crust mix for the pumpkins by mixing breadcrumbs with thyme,
rosemary, parsley, lemon zest and black pepper. Use fresh herbs if
you have some as the herbiness is then more intense. Slice the
pumpkins into thin slices and place them into an oven dish. Brush
them with vegetable oil and sprinkle the herb crust on them. Bake the
crusted pumpkin slices at 180C for about 30 minutes until the
pumpkins are fully cooked and the crust is crispy.
Make the potato
mash parallel to the crusted pumpkins. I normally put butter, milk
and salt into my mash. For presentation I sprinkled nettle salt on
the top of the mash.
Place all the
components nicely on a plate for serving. This can be an autumnal
vegetarian Sunday roast or just a nice dinner.
Stay hungry!
Your VegHog
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