Name: Pumpkin Stew
Yield: Serves 4
Cuisine: French
Ingredients: 1 tablespoon white wine vinegar; 300 ml (10 fl oz) hot water; 500 g (18 oz) tomatoes, sliced; salt and pepper; 25 g (1 oz) butter; 40 g (1½ oz) dried breadcrumbs; good sprig each of marjoram and thyme, or ½ teaspoon if dried; 1 tablespoon finely chopped parsley; 1 bay leaf; 2 garlic cloves, crushed; 3 tablespoons olive oil; 2 tablespoons flour; 750 g (1 lb 10 oz) pumpkin, peeled and cut into 2.5cm (1 inch) cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

At various stages in my life I’ve been exposed to pumpkins. Cooking as crew in the West Indies, where they use a lot of pumpkins, especially in the French islands, and when I was having a little diversion in Quercy, where they cook them with tomatoes. So this is really a combination of both, if you like.

Ingredients

750 g (1 lb 10 oz) pumpkin, peeled and cut into 2.5cm (1 inch) cubes
2</

Method

Preheat the oven to 200°C/400°F/gas mark 6. Toss the pumpkin pieces in the flour, using it all up. In a heavy, ovenproof casserole, heat the oil, add the pumpkin pieces and sauté these over a medium heat for about 10 minutes. Then add the garlic and herbs, season and cook for a little

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Pumpkin Stew

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of