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Quick pumpkin vegetables from the pan

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Ingredients for 2 servings:

  • 3 tbsp olive oil
  • 250 g Hokkaido pumpkin(s), peeled, pitted and coarsely grated
  • 1 clove(s) garlic, finely grated
  • 1 chili pepper(s), slit and cut into rings
  • ½ tsp sugar
  • 1 cup crème fraîche
  • n. B. Salt and pepper, freshly ground
  • e.g. nutmeg, freshly grated
  • 1 tsp lemon juice
  • e.g. milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

goes well with fish or red meat

Heat olive oil. Sauté the pumpkin with garlic and chili, then sprinkle with sugar. Stir in the crème fraîche and season with spices and lemon juice. Add enough milk until the desired consistency is reached (the pumpkin absorbs a lot of liquid). Note: Spicy tolerance varies greatly from person to person. For this reason, no specific amount of chili can be recommended.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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