Pumpkin – Leek – Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se) (Hokkaido pumpkin)
- 2 leeks
- 5 clove (s) garlic
- 250 ml poultry broth
- 25 ml olive oil, cold pressed
- 2 tablespoon vinegar (apple balsam vinegar)
- 1 piece (s) ginger, about the size a nut
- 1 pinch (s) sugar
- salt and pepper
- 100 g pine nuts, toasted
Print Recipe
Pin Recipe Instructions
- Wash and core the pumpkin and cut into smaller cubes with the skin on. Prepare the leek and cut into diamonds (approx. 3cm).
- Put the leek first, then the pumpkin and the garlic cloves with their skins in the sieve insert of a pressure cooker. Put a finger`s width of water in the pan, adjust the sieve and steam everything in the pressure cooker for approx. 10-15 minutes. The pumpkin should be soft but not mushy. If the leek is not soft enough, fry it briefly in the pan.
- Peel and mash the garlic cloves, mix with the vinegar and oil and the spices. Peel the ginger and press it through a garlic press, add the meat broth.
- Pour everything over the warm pumpkin / leek vegetables and let it steep. Season to taste with vinegar, sugar, pepper and salt. Finally sprinkle the roasted pine nuts over the top.
- Can be eaten warm or cold as an accompaniment to grilled meat or on its own.
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