Grilled Pumpkin with Caramelized Shallot Sauce recipe

Ingredientsfor

For the puree: 500 grams baking potatoes; 150 grams sheep cheese; salt; Nutmeg (freshly grated)

For the onions: 400 grams shallots; 2 Tbsps olive oil; 100 milliliters Red wine; 100 milliliters Port wine; 1 Tbsp cold butter; salt; freshly ground peppers

For the pumpkin: 500 grams Pumpkin; salt; freshly ground peppers; 2 Tbsps olive oil; 3 sprigs thyme

For the garnish: pickled lemons (cut into strips)

How healthy are the main ingredients?

potato Pumpkin shallot olive oil thyme salt

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Preparation

For the puree: Rinse potatoes and steam for about 30 minutes.

For the onions: Peel shallot. Heat oil in a pan, add shallot and brown. Deglaze with red and port wines, cover and simmer for about 10 minutes.

For the pumpkin: Cut pumpkin flesh into 4 approximately equal sized slices. Boil in salt water for about 10 minutes until al dente. Drain, pat dry, season with salt and pepper and brush with oil. Sprinkle with thyme and grill until golden brown, about 3-4 minutes per side.

Meanwhile, peel potatoes, press through a ricer and mix with sheep cheese. Season with salt and nutmeg.

Remove onions from heat and stir in butter.

Plate pumpkin and smother with onions. Drizzle with potatoes, garnish with lemon and serve.

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Ingredients

Grilled Pumpkin with Caramelized Shallot Sauce