Pumpkin Ragout

Ingredients:

• 1 1/2 cup diced pumpkin (3/4 inch dice)
• 3 cups brussel sprouts, cleaned, blanched and halved
• 3 tbsp extra virgin olive oil
• 2 cups mixed mushrooms, cleaned and trimmed
• 1/2 cup white wine
• 3/4 cup dark chicken stock

Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown color. Add mushrooms and season with salt. Continue to cook for another 5 minutes. Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts. Continue to cook until vegetables are nicely glazed with stock.

 

Print:  | Thanksgiving: >> | Country: | Yield: 6 |