Recipes

Pumpkin Time try this for fun this weekend -I will to

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An old recipe from the 90″s found in Sante Fey
Chipotle Cream Stew
Ingredients:
4 winter squash or one large pumpkin
3 dl vegetable stock
stew:
1¼ dl olive oil
150 g carrots
100 g onions, chopped
100 g celery, chopped
150 g courgettes, chopped
2 red potatoes, rozeval cut into dices
2 portobello mushrooms
250 fresh mushrooms
1 tsp ginger, freshly grated
4 dl cream
2 tsp chipotle puree a puree of smoked red peppers if unavailable one could use a little green or red thaise curry paste
Method:
Cut the tops of from the squash, remove the seeds and strings
Fill with water, place in the oven (150 °C) and cook until tender (appr. 1 hr)
Fry all the ingredients for the stew, except for the cream and the chipotle, for about 10 mns
Add the stock and simmer until the vegetables are tender (appr. 10 mns)
Simmer the cream in a pan until reduced by half
Add the chipotle, combine with the vegetables and mix together carefully
Fill the squash with the mixture and place the lid on top
pumpkins for sale by the farm in Waddenoij
Pumpkins in Wadenoijen at the melkhuisje

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