| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Potatoes, Vegetables, Side dish | 8 | Servings | |
INGREDIENTS
| I.E.S.JJGF65A—– | ||
| PHILLY INQUIRER—– | ||
| 1 | Pumpkin; small,for pies — | |
| 1 | lb | Potatoes — baking |
| To 9" in diameter | ||
| 8 | tb | Butter; unsalted — 1 stick |
| OR | ||
| Salt to taste | ||
| Extra virgin olive oil OR | ||
| Fresh ground pepper to | ||
| Taste | ||
| Cooking liquid or vegetable | ||
| 1/4 | c | Maple sugar OR |
| Stock | ||
| 1/4 | c | Light brown sugar |
| 1/2 | ts | Nutmeg; ground — optional |
| 3 | lb | Parsnips — fresh |
| 1/2 | c | Chives; fresh,snipped — |
| Option |
INSTRUCTIONS
8 " Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the seeds and coarse inner fibers.Season cavity with salt,pepper and maple sugar.. Place pumpkin upright in oven proof baking dish with top next to it.Bake until tender yet firm enough to support a filling,about 45 minutes.Remove from oven and keep warm... Meanwhile,peel parsnips,and potatoes;cut into 2" dice.Place in large pot and cover with cold water,about 1" over their volume.Bring water to simmer over medium high heat.. Season with salt to taste.Cook roots until very tender,about 25 minutes. Turn off heat;allow roots to sit in water for about 5 minutes.Transfer roots to colander and drain.Transfer to food processor.Add butter.. Season with salt and pepper to taste.Puree until smooth,but do not overwork.Taste to insure puree is properly seasoned;add nutmeg if desired.Fold in chives.Keep warm... To serve; reheat pumpkin shell if necessary in oven.PLace shell on serving platter.Fill pumpkin with hot root puree.Replace top; be careful because it may have shrunk.To serve,spoon out the puree,scooping a little of the baked pumpkin to compliment..Makes 8 servings.... Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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