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| some of the pumpkin harvest |
Pumpkin parsnip roast
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| pumpkin parsnip in soy sauce roast |
Using up gradually my harvest of pumpkin, in soups and roast etc, this time paired with parsnip, season with soy sauce and olive oil, baked at 180˚C for 30 minutes.
Pumpkin herb roast on tomato
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| Pumpkin herb roast on tomato |
Cut pumpkin into small cubes, mix with chopped parsley, season with soy sauce and olive oil, bake at 180˚C for 20 minutes.
Serve on top of raw beef tomato slices, seasoned with salt and black pepper. Nice contrast of floury pumpkin and juicy sweet sour tomato.
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