Pumpkin, Leeks and Turnips

"A recipe from the famous Silver Spoon book of Italian cookery. A fantastic and healthy side to meat."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
45mins
Ingredients:
6
Serves:
3-4

ingredients

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directions

  • Heat the oven to 200°C.
  • Put the pumpkin on a sheet of foil and bring the foil over the top of the pumpkin to create a sealed packet.
  • Put on a tray and bake for 1/2 hour.
  • About 10 minutes before the pumpkin is done, heat the oil in a pan and add the leeks and pumpkin.
  • Fry until the turnip is tender, adding a bit of water from time to time if necessary to keep the pan from drying out too much.
  • Add the baked pumpkin slices to the pan and cook a couple more minutes.
  • Season, then put in a bowl, sprinkle over the sesame seeds and serve.

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Reviews

  1. I made, or rather tried to make, this recipe last night as a side dish for pan fried trout. There is a problem here. First of all, the pumpkin doesn't soften sufficiently at a 200 oven in 30 minutes and it is not ready for the pan. Secondly, the instructions say "About 10 minutes before the pumpkin is done, heat the oil in a pan and add the leeks and pumpkin. " I'm pretty sure they mean the "turnips" not the pumpkin. This is just confusing. The final outcome was tasty but not the kind of outcome I expected as there was very little pumpkin flavor. Adding the sesame seeds was a good idea.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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