Sherry & Mustard Glazed Pumpkin


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Serves 4 to 6

This is an excellent accompaniment to the traditional Thanksgiving dinner.  It’s an excellent and urbane alternative to those sticky sweet candied yams.


4 or 5 cups of bite size chunks of raw pumpkin – (peeled and trimmed)

2 to 3 tablespoons of butter
1 tablespoon Sweet and Hot Brown Mustard (or more to taste)
1/4 cup inexpensive cream Sherry

A pinch of fresh or dry dill weed – (or to taste)
Salt and fresh, coarse ground black pepper to taste

Peel and cut the pumpkin into bite size pieces and drop into boiling water.  Cook until the pieces are tender but not mushy.  Drain and put into cold water to stop the cooking.  When cold, drain well.  Put the butter, mustard and Sherry into a heavy skillet over medium heat and whisk together.  When a sauce is formed, add the pumpkin and gently stir fry until all the pieces are evenly coated and hot through.  Add dill weed, salt and pepper to taste.  Place in a serving dish and garnish with sprigs of fresh dill weed or parsley and a twist of lemon.  Serve hot. 

The English Country Kitchen





        Copyright © 2008 - Geraldine Duncann

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