Curried Pumpkin and Parsnip Tortillas

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Curried Pumpkin and Parsnip Tortillas
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
4
2 tablespoons
3 tablespoons
freshly ground black Pepper
200 grams
1 ½ centimeters
4 tablespoons
½ teaspoon
4
Tortillas (about 22 cm in diameter)
150 grams
½

Preparation steps

1.

Rinse the parsnips, peel, and cut lengthwise into quarters or eighths. In a sauté pan, heat 1 tablespoon olive oil, add the parsnips, and cook until golden brown. Add 1 tablespoon balsamic vinegar to deglaze the pan. Season with salt and pepper.

Chop the pumpkin into small pieces. Peel the ginger and grate fine. In a bowl, stir together the mayonnaise, pumpkin, ginger, and curry. Season with salt and pepper.

2.

Separate the lettuce into leaves, rinse and spin dry, then cut into strips about 1 1/2 cm (1/2 inch) wide. Toss the lettuce with the remaining balsamic vinegar and olive oil. Season with salt and pepper.

In a dry sauté pan, heat a tortilla until soft. Transfer to a work surface, spread evenly with the cream cheese and top with an even layer of the dressed letttuce strips.

3.

Add a layer of the curried pumpkin and top with parsnips. Fold in the sides of the tortilla and, working from the bottom, roll up into a cylinder, pressing lightly to seal. Continue until all of the tortillas are filled and rolled.

To serve, cut the tortillas in half on an angle and arrange on a platter.