in Sweden

Pickled pumpkin with horseradish and bay leaves

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Ingredients for 4 servings:

  • 5 cm horseradish
  • 2 shallots
  • 300 ml water
  • 200 g sugar
  • 100 ml vinegar, white, strong
  • 4 bay leaves
  • 400 g diced pumpkin flesh, e.g. Hokkaido or butternut squash

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

delicious side dish to hearty meals

Peel and slice the horseradish. Peel and dice the shallots. Bring water to a boil with sugar, vinegar, bay leaves, and horseradish. Add the squash and shallots and bring everything back to a boil. Remove the pot from the heat, cover the squash, and let it cool in the broth. It should sit for at least a day. A great side dish for braised meat dishes, such as beef roulades with potato cake and cucumber (in my recipes), or for grilled dishes.

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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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