Pumpkin tzimmes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pumpkin (fresh); seeds + pulp removed |
| 1 | tablespoon | Uncooked rice |
| ½ | teaspoon | Salt |
| ¾ | cup | Water |
| 2 | tablespoons | Butter |
| ¼ | cup | Sour cream or yogurt |
| 3 | tablespoons | Honey |
| ¼ | teaspoon | Cinnamon |
| Vegetable peeler | ||
| Knife and cutting board | ||
| Measuring cup and spoon | ||
| Saucepan with lid | ||
| Potato masher | ||
| Mixing spoon | ||
Directions
EQUIPMENT
1. Peel the pumpkin. (Pumpkin peel is stubborn; you may need an adult to help you.) Cut it into 1- inch chunks and put into the saucepan.
2. Add the rice, salt and water to the saucepan. Bring to a boil, turn down to simmer, and cover the pot. Cook for 45 minutes. Add a little water while cooking if the water has boiled away.
3. Remove from the heat. Mash the pumpkin until smooth. Add the butter, sour cream, honey and cinnamon. Mix well.
4. Serve hot as a vegetable side dish.
This recipe is suggested for Sukkot.
YIELD: 6-8 servings
Recipe From: A First Jewish Holiday Cookbook by Chaya M. Burstein p. 35 Bonim Books, NY 1979, 1985 ISBN 0-88482-774-7 Recipe by: A First Jewish Holiday Cookbook by Chaya Burstein p. 35 Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@...> on Feb 7, 1998