Today is an important day ... indeed, that most important: to write a date on the calendar ... now it will be available " the book of cabbage " Sigrid! (See also here )
and then as a great wish good luck if you do not publishing a recipe for cabbage (ha) or? So here is the proposal to will which we are publishing, across a recipe that somehow the concerns as unfounded for many / and this is only our thanks to you that we have discovered the world blogs, but also that cooking is fun, passion, research, creativity .... and then here I am, with my recipe taken verbatim from his blog and reproduced in the night (just now comes steaming from the oven, from which the little care in the presentation, but it's really good !!!!):
honey roasted pumpkin (with polenta)
1.3 kg Pumpkin
700 gr potato
10 shallots
4 cloves of garlic
2 sprigs of rosemary
10-15 sage leaves
4 bay leaves
2 ctav honey (chestnut I)
ctav of 3 Oil
1 lemon
salt
Clean pumpkin, without removing the skin, cut into small pieces (apparently a trick to it always be good and sweet is to remove all the existing internal part filamentous, without fear) and put in a pan. Wash the potatoes and cut into pieces, even those without peeling them (if they are just bio clean with a brush).
Peel the shallots and cut into chunks, then put the garlic its peel and herbs.
In a small bowl, mix together the honey, oil, salt and lemon juice, then spread this sauce over the vegetables and bake at 220-230 degrees for 50-60 minutes.
The original plate is expected that these are accompanied by a gorgonzola polenta, definitely good choice ... But I can not eat gorgonzola cheese puzzolentissimo would opt for a goat!
Have no fear: the skin of the cooked pumpkin is great!
SIGRID GOOD LUCK! and thanks for these wonderful gifts to us every day ;-)
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