Monday September 29, 2008
roasted beets and pumpkin side dish
Roasted Beetroot and Pumpkin
3 Medium Beets
1 lb Pumpkin cut into ¾ inch cubes
2 large parsnips sliced in 1 inch rounds
3 tbsp Mount Gay Eclipse Rum
½ Cup Fresh Bean Sprouts
sweet cream butter
fresh cut parsley
1. Pre-heat oven to 400 F.
2. Wrap beets and parsnips in foil with a little oil, salt and pepper and roast until beets are tender. In a separate oven proof dish, toss pumpkin with oil, salt and pepper, and the rum. Place in oven and roast for 25- 30 minutes.
3. Let beets cool enough to remove skin from beets, quarter and add a dollop of sweet cream butter.
4. Add a bit of butter on the parsnips
Plating the dish:
Arrange beets on the plate. Next to beets place the parsnip and a bunch of fresh bean sprouts. Place pumpkin on the plate and serve while everything is still hot. Top with a sprinkle of sea salt (preferably sea salt flakes).