Peppery Roasted Pumpkin and Potato Ragout
| Yield: | 4 Servings |
| Categories: | Soups, Vegetables |
| 1 | tb | Safflower oil |
| 12 | Annato seeds | |
| 1 | c | Red potatoes; skin on, cubed |
| 1 | md | White onion; cut as directed |
| 6 | Garlic cloves; left whole | |
| 2 | c | Pumpkin cubes |
| 1 | pn | Ground coriander |
| 1 | pn | Ground nutmeg |
| 1 | pn | Dried savory |
| 1/2 | Lime; squeezed for juice | |
| ADDITIONS | ||
| 2 | ts | Seasoned pepper; or more |
| 2 | c | Vegetable broth; enhanced with vegetable bouillon |
| 2 | tb | Mashed potato flakes; or other thickener |
| 1 | c | Peas fresh or frozen; thawed |
| Garlic salt; or salt, to taste | ||
| 4 | ts | Jalapeno relish; for topping |
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