I went to the Farmers’ Market as I always do on Sunday (and Tuesday, and Friday and Saturday and…). I found beautiful organic Brussels sprouts and bought a slice of pumpkin… The sprouts were uneven in size and their leaves had a few spots on them. That was the guaranty of organic growth. I also know the vendor and he’d never dare selling me industrial crap.
But what I’d like to focus on today, is the pumpkin purée. It ended up being the highlight of the dish. Plus, boiling sprouts and searing veal is not either hard or very interesting.
Purée for 2:
- Chop an onion and a slice of pumpkin in small dices (quarter of an inch) and color them lightly in a pan with a tiny bit of canola oil
- Add salt, pepper and a dash (half a teaspoon maybe) of Colombo seasoning (curry powder)
- Add a tall glass of water and let it simmer over medium heat. When the liquid is gone, add another glass of water and let it evaporate as well. This whole process takes about 10 minutes during which you can take care of your meat.
- Crush the pumpkin with a fork (DO NOT USE A BLENDER PLEASE) and serve with any protein you’d like. This goes best (to my taste) with poultry and white meats such as veal or pork.
Note: I deglazed the bottom of the pan in which I had seared the veal with 3 tablespoons of Port and a small glass of veal stock. I poured this lovely gravy all over the purée and meat.
Note: I would not serve this purée with beef or any kind of fish. It is a little too sweet for that.
J’ai trouvé de beaux choux de Bruxelles et une belle tranche de potiron au marché… Les choux étaient tous de tailles différentes et leurs feuilles n’étaient pas de couleur uniforme; preuve qu’ils ne provenaient pas de la culture industrielle.
Mais la recette que je voudrais partager aujourd’hui, c’est celle de ma purée de potiron. Elle fut en effet la star incontestable de mon plat! De plus, faire bouillir des choux et sauter du veau n’est ni compliqué, ni très intéressant.
Purée pour 2 personnes:
- Coupez un oignon et une tranche de potiron en petits dés (1cm de coté environ) et les colorer légèrement dans une poêle avec un petit peu d’huile de colza
- Salez, poivrez et ajoutez 2 ou 3 grosses pincées de Colombo
- Ajoutez un grand verre d’eau et laissez mijoter à feu moyen. Lorsque le liquide est évaporé, ajoutez un second verre d’eau et laisser le s’évaporer à nouveau. Ce processus prend environ 10 minutes au cours desquelles vous pouvez prendre soin de votre viande .
- Ecrasez le potiron avec une fourchette (NE PAS UTILISER LE ROBOT S’IL VOUS PLAÎT) et servir avec de la volaille ou une viande blanche de votre choix. que vous souhaitez .
Note: J’ai déglacé le fond de la poêle dans laquelle j’avais cuit le veau avec 3 cuillères à soupe de Porto et un petit verre de fond de veau. J’ai versé cette belle sauce sur la purée juste avant de servir.
Note: Je ne conseille pas de servir cette purée avec du boeuf ou du poisson . Elle est un peu trop sucrée pour cela…
23 Comments Add yours
Oh what I wouldn’t give to go to the market with you and just browse and become inspired by all I see, smell and touch!
All it takes is a plane ticket my darling Denise 😉
Well hubby and I love going on long camping trips. So if you need free labor email me and I’ll let you know when we’re heading out your way!
You are so lucky to have such gorgeous produce and a farmer’s market open so often. The pumpkin sounds lovely, Stéphane – and so does the port deglaze at the end of the cooking process. Brussel sprouts, especially authentic, organic ones, are one of my favorite pairings with any squash, like pumpkin. Lovely photos and recipe. Best – Shanna
My dear friend! Thank you for filling my day with beauty and graciousness. I love following your blog and Instagram. Happy New Year! Looking forward to our blogging adventures in 2014! 🙂
Happy New Year my darling! I have high hopes for 2014!! Please stay healthy and cook, eat and share lots of delicious food with the ones you love. Have fun tomorrow evening!
Stéphane, you’ve made two of my least favourite vegetables look incredibly appetising – I’m impressed! I adore pumpkin when it’s been perfectly roasted, however the flavours you’ve added to this purée just might tempt me into making this to try. Je te remercie! 🙂 Love your gorgeous market photos!
Thanks! And you’re right, these two can be pretty boring if they are not cooked properly… Adding some spices does the trick… at least for the pumpkin. I must say that Brussels sprouts are harder to work with. I need to try them roasted next time. Maybe include them in the oven pan when I make a lamb roast or something really tasty like that…
I like it that you added brussel sprouts for colour, you are a true food photographer! 😀
Love this. Looks like a perfect meal for this time of year. Can not seem to eat enough brussels sprouts and love the simplicity of yours. And what a fabulous way to enjoy pumpkin. Happiest New Year to you…
To be honest, I put the sprouts in for color. I like them OK, but I wouldn’t be too upset if I never had them again 😉
Lovely meal. The pumpkin puree looks delicious especially with the pan gravy!
It was really special indeed 🙂
I don’t even like pumpkin (one of the very few foods I’m not a fan of) and yet, somehow, you still make it look delicious! 🙂
I don’t either. Often comes out too sweet. With the right spices it can be quite interesting though 🙂
Looks delicious – both the market produce and your cooking photos. I love Brussel Sprouts, especially when they’re baby ones.
(By the way, I make my pumpkin soup by sautéing chopped brown onion in a little butter & medium olive oil, then adding cubed Butternut pumpkin and letting it sizzle away for a while. I then add home-made chicken stock to cover & a pinch of ground nutmeg. When all is cooked, I puree the lot in the blender (yes, it needs a blender). To serve, I put a generous dollop of a plain Greek style organic yoghurt in the middle of a bowl of the hot soup (not stirred). I eat it by scooping a little of the hot soup & chilled yoghurt together on the spoon. You get this wonderful taste of the sweet pumpkin soup and the tang of the yoghurt. Soup needs to be fairly thick, to hold the dollop of yoghurt separate in the middle of the bowl).
I’ll have to try that recipe! Sounds lovely!
Looks familiar… A fantastic place!
Oh, that is mouthwatering! Beautiful pictures too, as always 🙂