Roast pumpkin and fennel with mushrooms

Name: Roast pumpkin and fennel with mushrooms
Total time: 40 min
Yield: serves 6
Ingredients: fennel bulbs 2, cut into thin slices; pumpkin or squash 1 small, peeled and diced; garlic 1 clove, crushed; bay leaf 1; olive oil; portobello or field mushrooms 300g, diced into big chunks; butter; tarragon a few sprigs; double cream 100ml; Dijon mustard 1 tsp

40 minutes
serves 6
A little effort

A warming veggie recipe using pumpkin or squash and fennel, ideal to serve on a wintery Sunday. This dish has enough texture to stand alone as a vegetarian main, or serve as a side dish with roast beef or lamb.

October 5, 2015 at 5:24 pm

Ingredients

fennel bulbs 2, cut into thin slices
pumpkin or squash 1 small, peeled and diced
garlic 1 clove, crushed
bay leaf 1
olive oil
portobello or field mushrooms 300g, diced into big chunks
butter
tarragon a few sprigs
double cream 100ml
Dijon mustard 1 tsp

Method

Step 1

Heat the oven to 200c/fan 180c/gas 6. Toss the fennel and pumpkin or squash with the garlic, bay leaf and some olive oil then season. Roast for 15-20 minutes until tender.
Step 2

Meanwhile, fry the mushrooms in butter until any liquid they give off has evaporated.
Step 3

To serve, heat the double cream in a small pan then stir in the mustard and tarragon. Put the squash and fennel mixture on a platter, toss through the mushrooms, then drizzle with the mustard cream.