Amanda's Kitchen Recipe Archive

Pumpkin and Potato Fries

Vegan
Preparation: 30 minutes
Serves 4-6

 
• 1 lb. (450g) pumpkin, peeled (fibrous center removed) 
  and cut into large chunks
• 1 lb. (450g) potatoes, peeled , cut into large chunks
• 2 cloves garlic, crushed
• 2 T oil
• 1 T fennel seeds
• 2 tsp mustard seeds
• 1 tsp ground turmeric
• parsley sprigs, to garnish

 
1. Cook the pumpkin and potato in boiling water for about 5 minutes, till just tender.
2. Drain well and dry with kitchen paper.
3. Pound the fennel and mustard seed to a coarse powder with a pestle and mortar.
4. Fry the fennel, turmeric, garlic and mustard in oil for 2 minutes.
5. Add the potato and pumpkin and fry, turning until all are evenly browned.
6. Serve immediately, garnished with sprigs of parsley.

 
 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: October 15, 2000

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