Can I leave out the mustard nuts if I don't like them?

Name: Soft pumpkin with broccoli and mustard nuts
Cook time: 50 min
Total time: 50 min
Yield: 8P
Ingredients: 1.5 kg pumpkin flesh (can be of different types); 6 tbsp olive oil; salt and pepper; garlic; 1 tbsp coriander seeds; 0.5 tsp cayenne; 400 ml warm milk

Yes, you can leave out the mustard nuts if you don't like them. They add an extra crunch and flavor to the dish, but it will still be tasty without them.

Soft pumpkin with broccoli and mustard nuts

Favorites

50min

•

Next Level

A large dish with soft pumpkin, broccoli, and crispy roasted mustard nuts on top. This is how vegetables are amazing and a little festive too?!

Kitchen must haves

SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now

Ingredients

What do you need?

Quantity: 8P

1.5 kg pumpkin flesh (can be of different types)
6 tbsp olive oil
salt and pepper
garlic
1 tbsp coriander seeds
0.5 tsp cayenne
400 ml warm milk

Preparation method

How do you make this?

Preheat the oven to 185 °C.

Crush the coriander seeds into powder in a mortar. Crush the garlic and mix with pepper, salt, and olive oil.

Cut the pumpkin into pieces, remove the seeds and peel.

Arrange the pumpkin wedges on a baking dish lined with parchment paper. Brush with the oil mixture and bake for 35 minutes until tender in the oven.

Blend the pumpkin in a food processor. Add milk until you achieve a nice smooth mass. The amount of milk may vary depending on the type of pumpkin. (I used Butternut and Hokkaido.)

Season if necessary.

Social