Pumpkin Puree With Sugar and Beer's Spider Web Reduction

Photo: Spanish Recipes

Ingredients

1 (1 kilo) pumpkin

4 carrots

1 green onion

olive oil

1/2 liter chicken stock

salt and ground black pepper

200 grams brown sugar

4 tablespoons dark beer

Preparation

Peel the pumpkin: seeds off and peel too. Cut in dices and reserve.

Peel the carrots and cut in slices. reserve.

Peel the onion and chop in small pieces. Reserve.

Get some chicken stock in the heat (aprox. half a liter).

Pour 4 to 5 tablespoons inside a medium pot and heat. Place the pumpkin, carrots and onion inside. Stir while it cooks until onion gets transparent, then add enough chicken stock to let it all simmer. Once the pumpkin and carrot are tender. Use a food blender to get the puree texture. If you need more chicken stock add it then.

Taste and add salt if necessary. Pour some black ground pepper. Reserve.

Prepare some oven's paper on the clean kitchen counter.

Pour the sugar in another pot and turn heat on. When the sugar starts melting add the beer and stir all the time until it all melts and reduces a bit. I had it for 3 to 5 minutes aprox.

While you are still stirring, take a spoon and pour the reduction over the oven's paper drawing a spider web. Let it cool. Place in the freezer if you are in a hurry.

Prepare the plates with the puree in the bottom and the web over them.

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About

The story behind this recipe is the Spider Web. It took me a while to discover the proportion of sugar and beer I needed so that it was consistent enough to lay on the plate with that web look.

I wanted a Halloween dish, and I think I got it :D