A royal vegetarian supperÂ '“Â Lawrence Murphy
Crown prince pumpkin '“Â serves four
This hearty wintery dish utilises some of the wonderful vegetables that are abundant at this timeÂ of year and makes for a warming vegetarian supper.Â
The crown prince pumpkin has a silveryÂ grey green exterior which holdsÂ bright orange flesh which is prized by chefs for its sweet,Â nutty flavour.
Try to choose a pumpkin that's not too big as the smaller ones have a sweeterÂ flavour. Simply roasted with some thyme and feta cheese it make a great lunch with a crisp greenÂ salad.
Silver skin onions are usually pickled as they have a strong flavour but in this recipe theyÂ are roasted with the pumpkin and then fried with cubed potatoes and sage.
I add chestnuts andÂ combine everything together before spooning over a chestnut sauce. It has the lovely colours of autumn and will warm you up on a winter's day.
1 onion finely chopped
1 small leek finely chopped
150ml white wine
1 small crown prince pumpkin Peeled and cut into wedges
12 silver skin onions peeled and cut in half
120g chestnuts chopped
400g cubed potato
40 leaves of sage
1. Make the sauce first by cooking the onion and leek in butter in a large saucepan on a mediumÂ heat for 4 minutes.
2. Add the wine and reduce by a third.
3. Add the cream and chestnuts and bring to the boil -simmer for 2 minutes and the liquidise.
4. Pass the sauce through a fine sieve and season to taste '“Â keep warm.
5. Whilst you are making the sauce put the crown prince and silver skin onions on to a bakingÂ tray, sprinkle on two tablespoons of water, a pinch of salt and a splash of olive oil.Cover withÂ parchment paper and put in a hot oven 220c gas 8 for 10 minutes '“Â then turn the pumpkin overÂ and bake for another 10 minutes.
6. While the pumpkin is cooking put the potato into cold water and bring to the boil simmer for 1Â minuteÂ and then drain into a colander to steam dry.
7. Now you can fry the potatoes in a little olive oil and butter to brown all over add the silver skinÂ onions to the potatoes to colour.
9. Add the chopped chestnuts to the pan and cook for another minute before adding the sage.
10. Mix in the cooked pumpkin and then arrange into 4 bowls.
11. heat the sauce and pour over the vegetables in each bowl.