Pumpkin and lemongrass relish - Bresc BV
Ingredients - 1 k pumpkin - 0.5 k shallots, chopped - 20 g Bresc Red chilli puree - 30 g Bresc Lemongrass puree - 10 g Bresc Ginger puree - 10 g Bresc Thai
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Saucepan
- Stove
- Spoon
- Mixing bowl
- Whisk
- Peeler
Ingredients
- 1,5 kg
- 1 k pumpkin
- 1/2 k shallots, chopped
- 20 g Bresc Red chilli puree
- 30 g Bresc Lemongrass puree
- 10 g Bresc Ginger puree
- 10 g Bresc Thai yellow curry
- 8 g corn starch
- 1 dl vinegar
- 2 l water
- 300 g sugar
- oil for braising
- 4 lemon leaves
- 1 lime
- salt
- pepper
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Pumpkin Relish Recipe | Chelsea Sugar
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