A Recipe for Slow-cooked hokkaido pumpkin
An inspiring recipe for Slow-cooked hokkaido pumpkin | Debic. A Recipe compiled for and by professional chefs and bakers.
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Cooking tools:
- Blender
- Juicer
- Vacuum sealer
- Fine-mesh sieve
- Coffee filter
- Steamer basket
- Kitchen scale
- Heat lamp
- Grater
- Oven
- Baking sheet
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Refrigerator
Ingredients
- 1 Hokkaido pumpkin
- 60 ml olive oil
- salt
- pepper
- 1 l carrot juice (juicer
- 2 l vegetable demi-glace
- 500 ml Debic Culinaire Original
- 2 cinnamon sticks
- 20 g basil
- 20 g spinach
- 1 kg pumpkin
- 400 g Debic Culinaire Original
- 500 g onions
- 200 ml white wine
- 100 ml white wine vinegar
- 100 g sugar
- 60 g olive oil
- 30 g black garlic
- 60 g pumpkin seeds
- roasted
- 1 kg butternut squash
- 50 ml olive oil
- 10 g grated ginger
- empty vanilla pod
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