Pumpkin Leeks And Turnips Recipes

PUMPKIN, LEEKS AND TURNIPS

Steps:

• Heat the oven to 200°C.
• Put the pumpkin on a sheet of foil and bring the foil over the top of the pumpkin to create a sealed packet.
• Put on a tray and bake for 1/2 hour.
• About 10 minutes before the pumpkin is done, heat the oil in a pan and add the leeks and pumpkin.
• Fry until the turnip is tender, adding a bit of water from time to time if necessary to keep the pan from drying out too much.
• Add the baked pumpkin slices to the pan and cook a couple more minutes.
• Season, then put in a bowl, sprinkle over the sesame seeds and serve.

LEEK, TURNIP AND RICE SOUP

Steps:

• Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

LEEK AND PUMPKIN SOUP

Steps:

• Melt butter in a heavy casserole. Add the leeks and saute slowly, over low heat, until they are tender but not brown. Stir in the garlic.
• Add the pumpkin and water, cover and simmer until the pumpkin is tender, 35 to 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor.
• Return the puree to the casserole, add the milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.