Season: Autumn, Winter
Ingredients for 4 people:
500 g of sweet yellow pumpkin
1 middle size celeriac (turnip rooted celery)
200 g of decorticated oats
80 g small Umbrian lentils
1 teaspoon of purified asafoetida
1 liter of vegetable broth
1 leek
2 cloves of pink garlic of Sulmona
1 teaspoon Appeto Virya®
2 bay leaves
1 teaspoon of allspice powder.
Rock salt to taste.
Extra virgin olive oil to taste.
Preparation:
Wash the oats and leave them to soak for 2 or 3 hours.
Wither the finely cut leek and garlic with a little water. Add the broth, the oats, the lentils, the asafoetida and the bay leaves. After about 10 minutes, add the squash and peeled and diced celeriac, the Appeto Virya®, the allspice, rock salt and extra virgin olive oil. Cook gently. If the broth decreases too much during cooking, add some more. Serve hot.
