John Myers
Pumpkin Cous Cous with Pumpkin Sauce, Carrot Strips and Swiss Chard
The perfect pumpkin cous cous with pumpkin sauce, carrot strips and swiss chard recipe with a picture and simple step-by-step instructions.
- 1 Kl. Hokkaido
- 1 Onion
- 3 Carrots
- 200 g Swiss chard
- 160 g Couscous
- Salt, black and white pepper, 3 cloves of garlic, thyme,
- Butter or sesame oil
- Cream
- Sesame
- Clean the carrots and slice them into strips. Sweat in butter or sesame oil (about 2 minutes) and season with salt, black pepper and a pinch of sugar. Keep warm.
- Cut the onion into small cubes and sauté in butter. Add the chopped chard and season with salt, white pepper, garlic and – if you want – a pinch of sugar. Just let it collapse, finish and keep warm.
- Cut the pumpkin in half, remove the seeds with a spoon and use a very fine slicer to cut off a few cracks. Cut the remaining pumpkin into cubes. Steam with onion, garlic and a little butter until soft. Season with salt, pepper and thyme. Remove half of the finished pumpkin ragout and puree, add some water or cream to make a creamy sauce.
- Let the cous cous soak in hot water, stir in a little butter and mix with the pumpkin cubes.
- Mix the pumpkin wedges with a little sesame oil and fry them very hot until crispy, can also be used in the oven under the grill. Then season with salt.
- Arrange, place the pumpkin crosses on the cous cous and sprinkle some sesame seeds (roast without fat) over them. Finished!
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