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Chopping Pan with Pumpkin, Zucchini and Peppers

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Chopping Pan with Pumpkin, Zucchini and Peppers

The perfect chopping pan with pumpkin, zucchini and peppers recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Rapeseed oil
  • 600 g Mixed minced meat
  • 430 g Hokkaido pumpkin
  • 300 g Zucchini green
  • 1 piece Green pepper
  • 2 piece Shallots
  • 1 piece Solo garlic
  • 2 tbsp Tomato paste
  • 1 Can Peeled and diced tomatoes
  • 150 ml Vegetable broth
  • 1 pole Leek
  • Salt and pepper
  • Paprika
  1. Clean the vegetables and cut them into cubes. (Pumpkin and zucchini do not have to be peeled)
  2. Fry the mince in the hot oil until crumbly. Stir in the vegetables, except for the leeks, and simmer for 10 minutes. Add tomato paste, canned tomatoes, broth and simmer for another 5 minutes. Now stir in the leek, season well with salt, pepper and paprika and simmer for another 5-10 minutes at a low temperature, stirring repeatedly.
  3. Boiled potatoes or mashed potatoes taste good with them.
Dinner
European
chopping pan with pumpkin, zucchini and peppers

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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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