Title: Pumpkin with Parsnips and Potatoes
Categories: Vegetable Side dish
Yield: 8 Servings
| I.E.S.JJGF65A |
| PHILLY.INQUIRER |
| 1 | | Pumpkin; small,for pies,8" |
| | | To 9" in diameter |
| | | Salt to taste |
| | | Fresh ground pepper to taste |
| 1/4 | c | Maple sugar OR |
| 1/4 | c | Light brown sugar |
| 3 | lb | Parsnips; fresh |
| 1 | lb | Potatoes; baking |
| 8 | tb | Butter; unsalted,1 stick OR |
| | | Extra virgin olive oil OR |
| | | Cooking liquid or vegetable |
| | | Stock |
| 1/2 | ts | Nutmeg; ground,optional |
| 1/2 | c | Chives; fresh,snipped,option |
Preheat oven to 375 deg.Cut top off pumkin and save.Scoop out the seeds
and coarse inner fibers.Season cavity with salt,pepper and maple sugar..
Place pumpkin upright in oven proof baking dish with top next to it.Bake
until tender yet firm enough to support a filling,about 45 minutes.Remove
from oven and keep warm...
Meanwhile,peel parsnips,and potatoes;cut into 2" dice.Place in large pot
and cover with cold water,about 1" over their volume.Bring water to simmer
over medium high heat..
Season with salt to taste.Cook roots until very tender,about 25 minutes.
Turn off heat;allow roots to sit in water for about 5 minutes.Transfer
roots to colander and drain.Transfer to food processor.Add butter..
Season with salt and pepper to taste.Puree until smooth,but do not
overwork.Taste to insure puree is properly seasoned;add nutmeg if
desired.Fold in chives.Keep warm...
To serve; reheat pumpkin shell if necessary in oven.PLace shell on
serving platter.Fill pumpkin with hot root puree.Replace top; be careful
because it may have shrunk.To serve,spoon out the puree,scooping a little
of the baked pumpkin to compliment..Makes 8 servings....