Pumpkin and Carrot Sauce with Apple and Leek Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin (se)
- 200 g carrot (s)
- 40 g butter
- 2 spring onion (s)
- 2 tablespoon honey
- 300 ml vegetable stock
- 2 tablespoon hazelnuts and / or almonds, roughly chopped
- 1 apple (e.g. Pink Lady)
- 2 leeks
- 25 g butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and peel the pumpkin, peel the carrots and cut both into pieces. Clean the spring onions and cut into rings.
- Heat the butter in a saucepan, sauté the spring onions briefly, add the pumpkin and carrot pieces and sauté them for a few minutes. If it is in danger of burning, stir in honey, then add the vegetable stock and simmer until the pumpkin and carrots are soft.
- In the meantime, cut the leek into thin rings and cut the apple into pieces and core, but do not peel.
- Heat the butter in a pan, fry the leek and apple in it for about 5 minutes. Salt and pepper.
- Toast the chopped nuts in a separate pan without fat.
- Coarsely puree the pumpkin and carrot mixture, season with salt and pepper. Place the apple and leek pieces on top and serve sprinkled with the nuts.
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