Malta Independent - - CROSSWORD & FUN -

Prep Time 30 Min Cook Time 120 Min Ready in 150 Min Servers 4 Pump­kins with bean stew


4 x 550g golden nugget pump­kins 1 ta­ble­spoon olive oil 2 ta­ble­spoons but­ter 1 large leek, thinly sliced 2 car­rots, peeled, diced 2 parsnips, peeled, diced 2 ta­ble­spoons plain flour 1 1/2 cups Camp­bell's Real Stock Veg­etable 400g can but­ter beans, drained, rinsed 1 ta­ble­spoon lemon thyme leaves 1/2 cup wal­nuts, roughly chopped 100g goat's cheese, crum­ble


1. Pre­heat oven to 200°C. Slice tops off pump­kins. Set aside. Us­ing a tea­spoon, re­move seeds and pulp from each pump­kin. Brush in­sides with oil. Sea­son with salt and pep­per. Place pump­kins into a shal­low bak­ing dish. Place pump­kin lids into an­other bak­ing dish. Roast lids and pump­kins for 30 min­utes. Re­move lids and set aside. Turn pump­kins over. Roast for a fur­ther 30 min­utes. 2. Mean­while, melt but­ter in a large saucepan over medium heat. Add leek, car­rots and parsnips. Cover. Re­duce heat to medium-low. Cook for 5 min­utes, or un­til veg­eta­bles start to soften. Add flour. Cook, stir­ring, for 1 minute. Re­move from heat. Slowly add stock, stir­ring con­stantly. In­crease heat to medi­umhigh. Cook, stir­ring, for 2 to 3 min­utes, or un­til sauce comes to the boil and thick­ens slightly. 3. Add beans and thyme. Sea­son with salt and pep­per. Cook for 2 to 3 min­utes, or un­til heated through. Re­move from heat. Stir through wal­nuts and cheese. Spoon mix­ture into pump­kin shells. Top with pump­kin lids. Bake for 15 to 20 min­utes, or un­til heated through. Serve.

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