|Sat Fat 0.5g||2|
Heat the oven to 200c.
Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.
Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.
Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.
½ pumpkin (approx. 400g), peeled and cut into small cubes
500g Maris Piper potatoes, cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1tbsp olive oil
200ml vegetable stock
Salt and pepper
Low in sat fat
Putting potatoes in a omelette helps to make it more filling. This is a great twist on a classic omelette recipe and is tasty too.
An awesome potato stir-fry dish! Experience the fantastic combination of firey ginger and pepper flavours doused by soothing coconut milk.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.