Pumpkin and beetroot with feta sage crumble

For 2p you need : 500 grams of a good tasting pumpkin, 3 beetroots of moderate size, 100g feta, garlic cloves (2 pp?), juice  and zeste of 2 oranges, 1 table spoon of honey (I used chestnut honey 1table spoon of dried thyme, some fresh ginger in little pieces or grated if you prefer, 50 ml red wine vinegar, olive oil, pepper and salt; for the crumble  4 spoons of bread-crumbs, 1 spoon of thyme, 1 spoon of chopped sage

Total cooking time in oven 1 h, 1 1/2h

Squeeze the oranges and mix the juice with ginger and vinegar, add pepper and salt, 1 table spoon of dried thyme and 1 table spoon of honey (certain honeys will give a particular flavor)or agave. Boil this mixture for approx 20 mins.

Chop the pumpkin and beetroot in little cubes of 1.5 -2 cm. Peel the garlic and chop. Mix the vegetables with the garlic, thyme, the zeste and 2 table spoons of olive oil. Put in a preheated oven of 180° for 1 h and stir regularly. After 30 mins add the sauce, some pepper and salt and put back in the oven. Mix everything for the crumble (feta, panko, sage). The last ½ h cover the vegetables with the crumble until you get a nice crust and the vegetables are ready to eat.

 


4 thoughts on “Pumpkin and beetroot with feta sage crumble

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    Liked by 1 person

  2. Great site. Lots of helpful info here. I’m sending it to some friends ans also sharing in delicious. And naturally, thank you on your effort!

    Liked by 1 person

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