Pumpkin Confit with Ginger and Hazelnuts from Le Coq Rico
Cooking time: 1 hour
1 2 lb peeled pumpkin
¼ cup ginger
2 cloves garlic
2 tablespoons olive oil
¾ cup roughly chopped hazelnuts
Salt and pepper
Cut the pumpkin into large fries. Peel the ginger and slice. Peel and chop the ½ onion and cloves of garlic.
Pour the olive oil in a cocotte and saute the onions, garlic, and ginger for 3-4 minutes over low heat. Add the pumpkin and cook all ingredients over medium heat until they are slightly caramelized. Cover the casserole dish and cook over low heat, without stirring for 1 hour.
When the pumpkin is just about finished, add the coarsely crushed hazelnuts, salt, and pepper. Stir to combine and serve.