Pumpkin‑Chestnut Vegetable
A vibrant pumpkin and chestnut vegetable dish featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g sweet chestnuts
- 1 Hokkaido pumpkin (ca. 2 kg)
- 1 tbsp plant oil
- 1 tbsp honey
- 1 apple
- 120 ml Vegetable broth
- 1 cinnamon stick
- Salt
- Pepper (freshly ground)
- 1 tsp lemon juice
- coriander leaves
Instructions
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1.
Score the chestnut shells and boil in water for about 30 minutes until tender. Drain, cool slightly, then peel thoroughly.
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2.
Wash, trim, cut the pumpkin into wedges and strips. Together with the chestnuts, sauté in a hot tajine with oil for about 5 minutes until golden brown. Drizzle with honey and allow to caramelize lightly.
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3.
While the vegetables cook, wash the apple, halve it, remove the core, and slice into wedges. Deglaze the pan with broth, add the apple pieces and broken cinnamon stick, season with salt and pepper, cover and simmer for about 20 minutes until tender.
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4.
Before serving, taste and adjust with lemon juice, salt and pepper, then garnish with coriander leaves.
