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Pumpkin Hotpot

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Submitted By: Hauntmistress
On: 10/06/2002 03:05 PM

Serves: 4
Prep Time: 1 Hour
Occasion: Halloween
Effort: Easy

Ingredients:
8 oz. pumpkin, peeled, fibrous center removed, and diced

2 carrots, diced

2 large turnips, diced

1x2.5 lb. bacon hock, pre-soaked

2.5 pint chicken stock

2 bay leaves

6 peppercorns

1 lg. onion, sliced

2 tbs. flour

1 tbs. German mustard

3 oz. peas, frozen

Freshly ground black pepper

How to Prepare:

Place bacon in a lg. pan with stock, bay leaves and peppercorns.

Bring to the boil, cover and simmer for one and a quarter hr.

Drain the bacon, reserving the stock.

Skim the fat off the stock.

Remove the bacon rind and cut the meat into chunks, discarding the bone.

Fry the onion in butter until golden.

Add the pumpkin, carrots and turnips then cook for 2 min.

Sprinkle the flour over and cook for another min.

Gradually stir in three quarters of a pint of the reserved stock.

Add the bacon and mustard and bring to boil.

Reduce the heat and simmer for 25 min., stirring occasionally.

Add the peas and season to taste.

Cook for 5 min., then serve with warm, crusty bread or mashed potatoes.
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