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
Pumpkin and Carrot Sauce with Apple and Leek Topping
Pumpkin and Carrot Sauce with Apple and Leek Topping

Instructions

  1. Clean and peel the pumpkin, peel the carrots and cut both into pieces. Clean the spring onions and cut into rings.
  2. 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.
  3. In the meantime, cut the leek into thin rings and cut the apple into pieces and core, but do not peel.
  4. Heat the butter in a pan, fry the leek and apple in it for about 5 minutes. Salt and pepper.
  5. Toast the chopped nuts in a separate pan without fat.
  6. 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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