Whole Pumpkin Filled with Mixed Vegetables Recipe
Ingredients
| 1 pumpkin, 1 8-2 kg (4-4 1/2 lb) | ||
| 6 tablespoons fruity olive oil | ||
| Green | 200 Gram, washed | |
| Turnips | 2 Small, peeled | |
| Green beans | 200 Gram, trimmed | |
| Fennel | 1 Small, sliced | |
| Shredded cabbage | 200 Gram, finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/2 teaspoon mountain thyme | ||
| Salt | To Taste | |
| Honey | 1 Teaspoon | |
| Finely grated zest of 1/2 lemon, plus 1 teaspoon juice | ||
| Ground black pepper | 1 Teaspoon | |
| Cracked wheat | 75 Gram | |
| Flat leaf parsley | 50 Gram, finely chopped | |
| Mint | 25 Gram, finely chopped | |
| 1 -2 bay leaves with a handful of lemon leaves or a few cabbage leaves | ||
Directions
Wash and dry the pumpkin.
Cut a lid in the top large enough to get the filling in and out.
Scoop out the seeds and sinews and discard.
If the cavity is very small, scoop out a little flesh to accomodate the filling.
In a heavy-bottomed pot heat 3 tablespoons of olive oil and toss in the leeks, turnips, green beans, fennel, cabbage, celery and garlic, and sprinkle with thyme and salt.
Cover and sweat about 5-7 minutes -until the vegetables have lost some of their volume.
Uncover and toss over high heat to evaporate some of the liquid, if there is much, being careful not to scorch the vegetables.
Remove from the heat.
In a small bowl whisk together the remaining 3 tablespoons of oil with the honey, lemon zest and juice and pepper.
Toss the vegetables with the cracked wheat, parsley, dill and this dressing.
Spoon into the cavity of the pumpkin and replace the top.
Make a bed of bay and lemon or cabbage leaves in a roasting tin just large enough to fit the circumference of the pumpkin.
Put the pumpkin on top of the leaves and bake in an oven preheated to 190°C (375°F, gas 5) for about 1 1/2-2 hours - until the edible flesh is tender.
Cut a lid in the top large enough to get the filling in and out.
Scoop out the seeds and sinews and discard.
If the cavity is very small, scoop out a little flesh to accomodate the filling.
In a heavy-bottomed pot heat 3 tablespoons of olive oil and toss in the leeks, turnips, green beans, fennel, cabbage, celery and garlic, and sprinkle with thyme and salt.
Cover and sweat about 5-7 minutes -until the vegetables have lost some of their volume.
Uncover and toss over high heat to evaporate some of the liquid, if there is much, being careful not to scorch the vegetables.
Remove from the heat.
In a small bowl whisk together the remaining 3 tablespoons of oil with the honey, lemon zest and juice and pepper.
Toss the vegetables with the cracked wheat, parsley, dill and this dressing.
Spoon into the cavity of the pumpkin and replace the top.
Make a bed of bay and lemon or cabbage leaves in a roasting tin just large enough to fit the circumference of the pumpkin.
Put the pumpkin on top of the leaves and bake in an oven preheated to 190°C (375°F, gas 5) for about 1 1/2-2 hours - until the edible flesh is tender.
Chef
