Roast pumpkin and fennel with mushrooms
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2 fennel bulbscut into thin slices
- 1 small pumpkin or squashpeeled and diced
- 1 clove garliccrushed
- 1 bay leaf
- olive oil
- 300g portobello or field mushroomsdiced into big chunks
- butter
- a few sprigs tarragon
- 100ml double cream
- 1 tsp Dijon mustard
Nutrition: per serving
- kcal227
- fat19.2g
- carbs11.3g
- fibre3.6g
- protein3.1g
- salt0.13g
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.
