Roast baby pumpkin

Serving size: 4
Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients:

4 baby pumpkins
20 baby pearl onions, peeled
150g clarified butter (ghee)
Salt to taste
800g of white sweet potatoes
250g ‘OO’ flour
3 egg yolks
Small pinch of ground nutmeg
Pinch of salt

For the sauce:
100g goat’s cheese
200ml double cream
1 clove garlic chopped
1 shallot chopped
Pinch of salt


Featured in:
November 2015

METHOD
For the sauce: Wash the pumpkin, cut the top and empty the interior. Season with salt, pepper and little butter. Bake at 200C hot oven for 25-30 minutes until cooked but still firm.

Place the rest of the ghee in a pan and roast the onions for 4-5 minutes.

Place the sliced garlic, shallots and butter in a pan and cook on low for 2 minutes. Add the goat’s cheese crumbled and wet with the cream, then season with salt.

For the dumplings: Cook the potatoes whole in their skins in a 180C hot oven for 35-40 minutes depending on potato size. Test with a sharp knife – you should have to push the knife in. It should not slide in easily.

Peel them quickly and pass them through a potato ricer, then save 100g for garnish and add the rest of the ingredients and gently mix.

Roll the mixture into sausage-like rolls and cut to shape. You can use a fork or a specific tool to shape.

Set aside to rest for 10-20 minutes

To cook: place in boiling salted water with a little oil and cook until they float to the top.

Toss with the goat’s cheese cream sauce and serve in the baked pumpkin.



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