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Pumpkin Fondue https://www.metro.ca/userfiles/image/recipes/fondue-citrouille-5009.jpg PT35M PT1H25M PT2H00M
Preheat oven to 350°F (180°C).Slice the top off the pumpkin and reserve it, hollow out the core, and discard all fibres and seeds.Rub the inside with salt, pepper, and nutmeg, and daub with half the butter.Put into a roasting pan and bake for 45 minutes or until tender. Set aside.In a skillet, melt the remaining butter over medium heat, add the onion and garlic, and sauté until soft and translucent.Add the wine, heat to simmering, then add all remaining ingredients, except sour cream, and stir until cheese melts.Spoon the cheese mixture into the pumpkin, stir in the sour cream, replace the lid, and bake for about 20 minutes.
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1 medium flat pumpkin salt and freshly ground pepper to taste 1/2 tsp. (2 mL) grated nutmeg 1/4 cup (60 mL) butter 1 onion, very finely chopped 1 garlic clove, minced 2/3 cup (170 ml) dry white wine cornstarch as required to thicken 5 sprigs of sage, chopped 2 tsp. (10 mL) dried oregano 4 artichoke hearts in oil, drained and quartered 1/4 lb (115 g) emmenthal, gruyere or swiss cheese (or a mixture), grated 1/2 cup (125 mL) sour cream pinch of Cayenne
Pumpkin Fondue

Pumpkin Fondue

Rate this recipe
10 Votes
  • Gluten-free
4
servings
0:35
Preparation
1:25
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium flat pumpkin

  • salt and freshly ground pepper to taste
  • 1/2 tsp.
    (2 mL)
    grated nutmeg
  • 1/4 cup
    (60 mL)
    butter
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    250 g SELECTED VARIETIES


  • 1
    onion, very finely chopped
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    PRODUCT OF U.S.A., No. 1 GRADE


  • 1
    garlic clove, minced
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  • 2/3 cup
    (170 ml)
    dry white wine

  • cornstarch as required to thicken
  • 5
    sprigs of sage, chopped
  • 2 tsp.
    (10 mL)
    dried oregano
  • 4
    artichoke hearts in oil, drained and quartered
  • 1/4 lb
    (115 g)
    emmenthal, gruyere or swiss cheese (or a mixture), grated
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    KERRYGOLD DUBLINER, BLARNEY CASTLE OR 2 YEAR-OLD AGED CHEDDAR CHEESE 200 g

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    BERGERON OR LOUIS CYR CANADIAN GOUDA CHEESE

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    SNOWDONIA OR BEECHWOOD CHEDDAR CHEESE 150 - 200 g

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    NUTS FOR CHEESE SPREAD

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    KRINOS IMPORTED GREEK FETA

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  • 1/2 cup
    (125 mL)
    sour cream

  • pinch of Cayenne
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Slice the top off the pumpkin and reserve it, hollow out the core, and discard all fibres and seeds.

Rub the inside with salt, pepper, and nutmeg, and daub with half the butter.

Put into a roasting pan and bake for 45 minutes or until tender. Set aside.

In a skillet, melt the remaining butter over medium heat, add the onion and garlic, and sauté until soft and translucent.

Add the wine, heat to simmering, then add all remaining ingredients, except sour cream, and stir until cheese melts.

Spoon the cheese mixture into the pumpkin, stir in the sour cream, replace the lid, and bake for about 20 minutes.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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