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    Veggies: Pumpkin Gratin

    Source of Recipe

    Martha Stewart, posted by mystic6799 to recipecircus

    Recipe Introduction

    "Cheese pumpkins have light-brown or tan skins and orange flesh. If you cannot find this variety, substitute a variety of orange squash, like butternut"

    List of Ingredients

    * 1 clove garlic, peeled and cut in half
    * 1 T unsalted butter, plus more for dish
    * 1/2 cup dried bread crumbs
    * salt and freshly ground black pepper
    * 2 tsp chopped fresh flat-leaf parsley
    * 5 lbs cheese pumpkin, peeled, seeded, and cut into 2" long matchsticks
    * 2 T fresh thyme leaves
    * 3 T snipped chives
    * 1 1/2 cups heavy cream
    * 1/8 tsp ground nutmeg

    Recipe

    1. Preheat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.

    2. Melt butter in a small skillet over medium heat. Add bread crumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.

    3. In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.

    4. In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.

    5. Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.

    6. Turn on broiler. Sprinkle gratin with the reserved bread-crumb mixture, and broil until deep-golden brown, about 2 minutes. Serve immediately.

    Serves 8.

 

 

 


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