You may also like
Categories:
pumpkin brown onion apple clove garlic extra-virgin olive oil ground cinnamon nutmeg chicken olive oil thyme grain mustard Parmesan
Viewed: 28 - Published at: 6 years agoIngredients
- 1 kg Kent pumpkin, 3cm wedges
- 1 large brown onion, peeled & cut into wedges
- 1 Granny Smith Apple, cored and into wedges
- 3 clove garlic, peeled
- 1/4 cup Extra virgin olive oil
- 1 tsp Ground cinnamon
- 1/4 tsp Nutmeg
- 2 packages Litres chicken stock
- 1 French stick, sliced
- 1/4 cup Olive oil
- 1 tbsp Fresh thyme, chopped
- 1 tbsp Whole grain mustard
- 1/4 cup Grated parmesan
Method
- Pre-heat oven to 180*C.
- Place pumpkin, onion, apple and garlic into a large roasting pan.
- Drizzle with olive oil, sprinkle over cinnamon, sea salt and freshly ground black pepper and grate over nutmeg.
- Toss vegetables to coat.
- Bake vegetables in oven for about 30 minutes or until cooked and softened.
- Remove tray from oven and set aside to cool slightly.
- Once cool enough to handle, remove skin from pumpkin and squeeze garlic from its skin, then transfer vegetables to a large saucepan.
- Add stock to pan and bring to the boil.
- Reduce heat to a gentle simmer and cook for a further 15 minutes or until vegetables are tender.
- Remove pan from heat, then using a stick blender, puree until smooth, adding more stock if necessary.
- Season to taste.
- Now to make Parmesan crisps.
- Pour olive oil into a bowl with thyme and mustard.
- Mix well and using a brush- apply to sliced French stick.
- Sprinkle some Parmesan over bread and bake at 180*C until crispy and browned.
- Serve and mung down!
- Enjoy!
