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Wednesday, January 19, 2011

Sweet pan-fried pumpkin with honey (vegan)

This goes great as a starter, next to some salted crackers or toasted bread smeared with pesto from the jar. You could also call it a light dessert (if you add more honey), but it's mainly a nice starter. Thyme goes particularly well with honey and lemon and I also had something similar in mind using carrots instead of pumpkin, but then I noticed others thought of it too and decided to go for the pumpkin.
Not to mention that it's quite amusing how off-topic and counter-seasonal I'm beginning to be: it's midwinter - towards winter's end and this dish has fall oozing from its every pore ;). I hope I don't begin cooking stuffed turkey and lard-baked roast in July!
And speaking of fall, this reminds me of Forever Autumn from Lake of Tears. Very soothing... :)

Ingredients (serves 2):
  • 500 g fresh pumpkin
  • 25 g peeled, raw pumpkin seeds
  • 4-6 tablespoons of honey
  • juice from half a lemon
  • 2 teaspoons of thyme
  • a little olive oil

Clean and peel the pumpkin piece. Scrape the insides very well:

Cut into 2-3 cm thick slices:

Sprinkle the thyme over them and the honey.

Drizzle the lemon juice:

Heat a little olive oil in a frying pan and fry the pumpkin slices, 5-6 minutes on each side. Make sure every side of pumpkin slice touches the pan. If the pan isn't big enough, fry them in two batches:

When they're done, take them out of the pan, arrange on plates and put a little more fresh honey on them:

Sprinkle pumpkin seeds on top and serve warm. Dig in!

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