Græskar at koge
A pumpkin spicy puré based on a recipe from Anna Wecket’s 1648 cookbook. Works really well in a fall menu.
The gingerbread is used both to thicken and spice the pumpkin puré which is really clever.
- 1 pumpkin child head sized
- 500 milliliters milk whole milk is probably best
- 3 tablespoons gingerbread crushed to breadcrumbs. Just put the gingerbread in a mortar and smash them up
- 4 tablespoons butter
- 0,25 teaspoon safran
Peel, de-seed and dice the pumpkin.
Boil the pumpkin in the milk at a low heat until the flesh is mashable. That takes 10-20 min depending on how big your dices are. Make sure the milk don't burn or overflow.
Grained the safran in a mortar and add a tablespoon of boiling water and let it sit for a bit.
Take the pumpkin off the heat and puré the pumpkins with a wooden spoon or use a potato masher in the milk. You can of course use a blender but that might alter the consistency.
Put it back on the heat and add the breadcrumbs. Let it simmer for 5 minutes while it gets a bit thicker. If it is still very runny add more breadscumbs.
Add the butter and salt to a taste.
Source: Based on "Græskar at koge" in "Renæssancemad" by Bi Skaarup. The original recipe is from Anna Wecket's cookbook "En artig oc meget nyttig Kogebog..." 1648