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Pumpkin Porridge

This versatile Eastern European dish easily feeds many and is customary at autumn feasts. In Russia, ‘to cook kasha’ figuratively means to build strong, trusting relationships. Infused with sweet, robust pumpkin, this cereal welcomes additions of cinnamon and maple syrup for a dessert or stick-to-your-ribs breakfast. Or, add fresh herbs for a savoury, seasonal accompaniment to pork or lamb.

1/2 small pumpkin, 1″ cubes
2 cups milk
2 Tbsp semolina flour
1 Tbsp butter

1. In a medium saucepan over low-medium heat add pumpkin and milk (pumpkin should be almost submerged). Cook while stirring and watching not to scald milk until pumpkin is soft and yielding.
2. Once pumpkin is soft use a spoon to mash pieces, achieve uniform texture.
3. Add semolina, increase heat to simmer kasha, stir as it thickens, approx 7 mins.
4. Remove from heat, stir in butter. At this point, if desired, add sugar or honey and spices. Cover and rest for 5 mins.
5. Garnish and serve.

Yield 4 servings

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