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Roasted Pumpkin with Charred Leek Puree, Pickled and Fried Broccoli
Recipe by Justin Narayan
Try this hearty slow-roasted pumpkin with broccoli and leek for your next vegetarian starter.
- Steps
- Ingredients
Ingredients
Roasted Pumpkin
Leek Puree
Grape Glaze
Pickled Broccoli Stem
Crispy Broccoli
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Steps
- Preheat oven to 180°C fan-forced. Prepare a hibachi if using or preheat a grill pan.
- For the Pumpkin, cut pumpkin to 4 wedges and remove seeds. Place onto a lined baking tray. Rub with oil and season with salt. Roast in the oven until soft and caramelised, about 50-60 minutes. Remove from the oven and set aside.
- For the Leek Puree, char the leeks on the hibachi or in the grill pan until charred on both sides.
- Place leeks and butter onto a lined baking tray and cook in the oven until soft, about 20 minutes.
- Roughly chop leeks and place into the canister of a stick blender and blend until pureed. Continue to blend while adding the oil in a slow steady stream. Puree until smooth and add vinegar and salt to taste. Pass through a sieve into a bowl. Cover, to keep warm and set aside.
- For the Grape Glaze, place grapes into the canister of a stick blender and process until finely pureed. Transfer to a saucepan and add remaining ingredients. Bring the mixture to a gentle simmer over low heat and reduce to the consistency of honey. Remove from the heat and pass through a sieve. Set aside.
- For the Pickled Broccoli Stem, trim the broccoli stem into a rectangular block. Julienne and place into a bowl. Place remaining ingredients into a saucepan. Stir over medium heat until sugar and salt have completely dissolved. Pour over broccoli and set aside in the fridge to pickle until ready to serve.
- For the Crispy Broccoli, heat oil in a deep saucepan to 170C. Using a sharp knife slice off only the green tips of the broccoli florets. Working in batches, fry broccoli tips until slightly golden brown (take care as oil bubbles and rises rapidly) and set aside on paper towel to drain.
- To assemble, spoon Leek Puree onto each plate. Generously brush the pumpkin with grape glaze and sprinkle with the crispy broccoli tips until completely covered. Transfer pumpkin wedges onto the plates using a pallet knife. Drain pickled broccoli stems and add to the plates.
