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Dream of Hokkaido pumpkin pan

updated

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Ingredients for 3 servings:

  • 1 large Hokkaido pumpkin(s)
  • 1 bunch of parsley
  • Parmesan
  • 200 ml crème fraîche
  • 2 tbsp mustard seeds
  • 1 tsp, heaped turmeric
  • 1 large onion(s)
  • 3 garlic cloves
  • salt and pepper
  • ½ tsp vegetable stock powder
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and peel the pumpkin—it’s not necessary, but remove the seeds. Cut the flesh into small pieces. Chop the onions and heat them with chopped garlic, mustard seeds, and turmeric in a little oil until the mustard seeds begin to pop. Now add the pumpkin and stir in the vegetable stock. Cover, wait, stir, wait, stir. When the pumpkin begins to fall apart but still has some bite, add the crème fraîche and stir. Season with salt and pepper. Serve with freshly chopped parsley and freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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