Roast pumpkin & fennel with mushrooms

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• ipek

  23 December 2011

  ipek commented on this recipe

  This is a great recepie. First time I tried it I did not have tarragon but nobody could tell the difference. It is a one pot meal with a good salad and a glass of wine. Also very easy to make.

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• Charlotte

  15 March 2013

  Charlotte rated and commented on this recipe

  

  My husband declared this as the best side dish I've ever served with steak. Much more than the sum of its parts! Very easy to make and incredibly tasty.

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• lizleicester

  07 April 2013

  lizleicester rated and commented on this recipe

  

  I used a butternut squash instead of pumpkin and served the mustard cream in a separate jug. It took more than twice as long for the vegetables to cook and they didn't appear "roasted" but were tasty and I reckon this amount would easily feed 8 people.

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Ingredients

• 2 fennel bulbs , cut into thin slices
• 1 small pumpkin or butternut squash, peeled and diced
• 1 garlic clove , crushed
• 1 bay leaf
• olive oil
• 300g portobello or field mushrooms , diced into big chunks
• butter
• few sprigs tarragon
• 100ml double cream
• 1 tsp Dijon mustard

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 2 fennel bulbs , cut into thin slices
• 1 small pumpkin or butternut squash, peeled and diced
• 1 garlic clove , crushed
• 1 bay leaf
• olive oil
• 300g portobello or field mushrooms , diced into big chunks
• butter
• few sprigs tarragon
• 100ml double cream
• 1 tsp Dijon mustard

PER SERVING

227 kcalories, protein 3.1g, carbohydrate 11.3g, fat 19.2 g, saturated fat 7.1g, fibre 3.6g, salt 0.13 g

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