Return to Main Recipes Page/Return to Home Page
1 Kombucha squash, about 3 lbs., unpeeled and cut into large chunks
Place all ingredients into a wide pot. Add about 3 cups water and bring to a boil. Lower the flame to medium, cover, and cook until vegetables are tender, about 30 minutes. Serve warm or at room temperature.
Poster's Notes:
Posted by Molly Rudnick
Nutritional Info Per Serving: N/A
5 to 6 carrots, peeled and cut in chunks
3 to 4 leeks, sliced
1 bunch kale, washed well and cut into ribbons
1/4 cup olive oil
1 tsp. turmeric
1/3 cup light miso paste (or substitute salt to taste)
The quantities in this recipe are approximates, but these proportions work well. Feel free to experiment. Kombucha is a fabulous variety of pumpkin which is available year-round in my area. To cut into chunks, you have to be very patient and use some careful effort. I use a cleaver and a hammer.