Yields
6 servings
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ingredients
1 ½
cup diced pumpkin (¾ inch dice)
3
cup brussel sprouts, cleaned, blanched and halved
3
Tbsp extra virgin olive oil
2
cup mixed mushrooms, cleaned and trimmed
½
cup white wine
¾
cup dark chicken stock
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directions
Step 1
Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown colour. Add mushrooms and season with salt. Continue to cook for another 5 minutes. Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts. Continue to cook until vegetables are nicely glazed with stock.