Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets SHARE VIA: Facebook Twitter PinterestThis week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A Pinch, Effortless Cooking for Today’s Gourmet, published by Whitecap earlier this year. Caren writes: Pumpkin is usually reserved for pies, soups, or loaf cakes. But there is so much more it can do. Roasting brings out the inherent natural sugars of pumpkin and gives it star status. 2 lb (1 kg) piece of pumpkin, peeled and cut into 1-inch (2.5 cm) cubes1 lb (500 g) beets, tops removed, peeled and cut into 1-inch (2.5 cm) cubes1/2 cup (125 mL) olive oil1/4 cup (60 mL) balsamic vinegar2 tsp (10 mL) fleur de sel for roastingFreshly ground pepper for roastingOlive oil for drizzlingBalsamic vinegar for drizzling1 Tbsp (15 mL) fresh thymeCrumbled chèvre or feta (garnish—I like to use a fair amount)Fleur de selFreshly ground pepper Place the cubed pumpkin and beets in a large bowl. Pour the oil and balsamic overtop, add the 2 tsp (10 mL) fleur de sel and ground pepper, and toss well to coat.Transfer to a large, rimmed baking sheet. Spread out into a single layer and bake in a preheated 375°F (190°C) oven for about 50 to 60 minutes until golden brown and tender.Transfer to a serving bowl and drizzle over a bit more olive oil and balsamic. Sprinkle the fresh thyme overtop, and garnish with the crumbed chèvre. Season with salt and pepper to taste.France may have started the “salt revolution” with fleur de sel, which comes from the coast of Brittany and also from Normandy and Camargue; but now countries like Portugal, Spain, and Italy are producing it too. Its superb taste makes it a great finishing salt.Perhaps it is the sheer size of pumpkins that discourages anything but carving out faces for Halloween. You can buy pumpkin in pieces at most stores or simply choose the smallest one you can find.From In A Pinch, Effortless Cooking for Today’s Gourmet, Caren McSherry. Published by Whitecap, 2010. RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.
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