Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lamb Hash
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- #65475
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 small onion, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup lamb, beef or chicken stock
1/2 cup chopped celery
1 tablespoon chopped parsley
2 cups cold roast lamb, cut into 1/2-inch cubes
1 cup boiled potatoes, cut into 1/2-inch cubes
salt and pepper
directions
Saute the onion in butter. Stir in the flour and cook slowly over low heat for 3 minutes, until light golden brown. Gradually stir in stock. Add celery and parsley and simmer, covered for 15 minutes.
Make sure that lamb is free of gristle. Add lamb and potatoes. Season with salt and pepper. Heat to just below the boiling point.
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nutrition data
109 calories, 4 grams fat, 16 grams carbohydrates, 4 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
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