Chicory stewed in Dutchoven and roasted pumpkin with ponzu

4 persons | Vegetables and side dishes | | Main dish

Preparation

Cut the chicory lengthways. Place in a cast iron pan, add the brown sugar, lemon, miso, cinnamon stick and anise. Season with Asian spices. Place the pan with lid on the Yakiniku over medium heat, 180 gr. Stew everything until done. Check regularly so that the sugar does not burn.

Place the pumpkin directly in the coals, turning it regularly for a nice even cooking. Add some fire herbs for extra flavor. Check the doneness with a skewer.

Peel the pumpkin, remove the seed line and mash it without the peel and seed line. Add Asian spices and ponzu to taste. Fill the pumpkin with a quacamole.

Quacamole:

Mash the avocado with a fork, add the finely chopped red pepper and red onion. Taste with vegetable herbs from EldurApi. Add 2 tablespoons of olive oil and the juice of half a lemon

Bring the dishes together on a warm plate and enjoy
 

Tip
Add some caramelized nuts to the pumpkin for an extra dimension.