Lois Daish's "Afghan sweet poached pumpkin" from the May 2009 Cuisine magazine is one of my favourite ways of cooking pumpkin. It's one of those fabulous recipes that turns a few very ordinary ingredients into something delicious - something Lois Daish does so well.
The pumpkin simmers gently in a little butter, onion, water, and sugar until tender and the water almost absorbed. (If the pumpkin is cooked before the liquid is absorbed I like to remove the pumpkin, add an extra knob of butter and reduce what's left of the liquid so you're left with a sweet, buttery sauce.) While it's cooking you mix a clove of crushed garlic and a little salt into some plain yoghurt for drizzling on top.
Although delicious as is, on this occasion I sprinkled on some fresh coriander. Toasted walnuts or pumpkin seeds would be an equally delicious addition.
Ohh, looks so good!
ReplyDeleteyum that does look sooooooooooooo good !
ReplyDeleteI must make this again - it was quite a staple last winter, but went off my radar again till your post Libs. So nice to be reminded of these great dishes x
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