RECIPES
Roasted pumpkin with verjuice
By Maggie Beer
10 minutes
Prep time
45-50 minutes
Cooking time
5 Servings
INGREDIENTS
1 kg ripe Jap pumpkin, skin on
60 ml Extra-Virgin olive oil
¼ cup fresh rosemary, stripped
60 ml verjuice
¼ cup rosemary, stripped, roughly chopped
Sea salt and fresh cracked black pepper to taste
Miele Accessories
METHOD
- Pre-heat oven on Moisture Plus 200˚C with 1 burst of steam. Follow the prompts for using Moisture Plus.
- Cut the pumpkin into quarters (lengthways) scoop out the seeds, then cut each quarter of the pumpkin into pieces about 4.5 cm wide. Place the pumpkin onto a paper lined baking tray, ensure not to over crowd the tray with pumpkin, pour over the olive oil, sprinkle over the rosemary, sea salt, toss through so that all the pumpkin is coated well.
- Place into oven on shelf postion 2 and roast for 40 minutes, releasing the bursts of steam immediately. Roast for 40 minutes.
- When the pumpkin is browned and beginning to soften, remove from the oven and drizzle with verjuice, activate the Crisp function and return to the oven for a further 5-10 minutes until most of the verjuice has been reduced down to a glaze.
- Serve warm.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
