Pumpkin seed condiment

Pumpkin seed condiment

By
From
Nature
Makes
300 g
Prep
15 mins
Cooking time
30 mins
Photographer
Françoise Nicol

AD— If you mix in the pumpkin seeds too soon, they will go soft on contact with the potimarron squash. The condiment would then lose its crunch and be a lot less tasty.

PN— Pumpkin seeds are rich in unsaturated fats and antioxidants. Often used in phytotherapy, and (like the oil extracted from them) they have long been known to ease urinary problems and help keep the prostate healthy.

Ingredients

Quantity Ingredient
1 potimarron squash
2 garlic cloves
1 teaspoon mustard
1 teaspoon olive oil
3 tablespoons grated parmesan
6 tablespoons dried pumpkin seeds
salt
freshly ground black pepper
3 sprigs parsley

Method

  1. Peel 1 potimarron squash and cut into small cubes. Peel 2 garlic cloves.
  2. Steam them together (in a steamer, couscous pot or a sieve placed over a saucepan of boiling water) until the squash is nice and soft.
  3. Then mash with a fork and add, mixing well as you go, 1 teaspoon of mustard, 1 teaspoon of olive oil and 3 tablespoons of grated parmesan. Put in a bowl and set aside.
  4. In a hot frying pan very lightly brushed with oil, slightly toast 6 tablespoons of dried pumpkin seeds, season with salt and freshly ground black pepper.
  5. Tip them onto a piece of kitchen towel, then crush them in a mortar or a blender.
  6. Rinse, dry and chop the leaves from 3 sprigs of parsley. Set them to one side.
  7. Only add the pumpkin seeds and chopped parsley to the bowl of garlicky potimarron just before serving.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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