Roast pumpkin & fennel with mushrooms

Latest comments and suggestions

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/889636/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.