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unsalted butter pumpkin celery red onion clove garlic apple sweet unfermented cider cranberries walnuts ground ginger parsley salt
Viewed: 13 - Published at: 6 years agoIngredients
- 2 tablespoons unsalted butter
- 1 lb pumpkin, chunks preferably from a small sugar pumpkin,cut into 1/2 to 3/4 inch cubes (3 generous cups)
- 1 large celery rib, thinly sliced
- 12 large red onion, quartered and thinly sliced (1 cup)
- 1 clove garlic, minced
- 1 large firm tart apple, peeled,cored,and cubed
- 34 cup sweet unfermented cider
- 14 cup dried cranberries
- 14 cup chopped walnuts, lightly toasted
- 14 teaspoon ground ginger, to taste
- 14 cup chopped fresh parsley
- salt & freshly ground black pepper, to taste
Method
- In a large nonreactive skillet over medium heat, heat the butter.
- When it begins to foam, add the pumpkin cubes and saute, tossing and turning to coat them on all sides, for about 5 minutes.
- Push the pumpkin to the side of the pan and lower the heat.
- Add the celery, onion, and garlic and cook a few minutes until wilted, stirring.
- Add the apple and toss to coat it with any accumulated juices.
- Add the cider and cranberries and simmer over low heat, stirring occasionally, until the pumpkin is tender, about 12 minutes.
- Most of the juices should have evaporated (if not, let them cook off).
- Stir in the walnuts, ginger, and parsley.
- Taste carefully for seasoning, add salt and pepper to taste.
