Provencal Pumpkin From Claudia Roden Recipes

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PROVENCAL PUMPKIN FROM CLAUDIA RODEN



Provencal Pumpkin From Claudia Roden image

Provided by Florence Fabricant

Time 40m

Yield 4 - 6 servings

Number Of Ingredients 5

1 3-pound pumpkin
1 tablespoon finely minced garlic
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 cup finely chopped Italian parsley

Steps:

  • Preheat oven to 425 degrees.
  • Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
  • Place pumpkin in a shallow baking dish and toss with remaining ingredients.
  • Bake 20 to 30 minutes, until the pumpkin is tender.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 4 grams

PROVENCAL PUMPKIN TIAN



Provencal pumpkin tian image

A creamy starter or side dish for 6 people - it works really well with roast meats and chicken

Provided by Claudia Roden

Categories     Dinner, Main course

Time 1h30m

Yield Serves 6 as a side dish

Number Of Ingredients 9

750g seeded pumpkin (weight with skin but without seeds and fibres)
pinch of grated nutmeg
1 medium onion , roughly chopped
25g vegetable oil
1 tbsp plain flour
250ml milk
1 medium egg , lightly beaten
85g gruyère cheese, grated
handful of flaked almonds

Steps:

  • Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
  • Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
  • While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
  • Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Nutrition Facts : Calories 177 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.41 milligram of sodium

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