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Chopping Pan with Pumpkin, Zucchini and Peppers

5 from 5 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 125 kcal

Ingredients
 

  • 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

Instructions
 

  • Clean the vegetables and cut them into cubes. (Pumpkin and zucchini do not have to be peeled)
  • 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.
  • Boiled potatoes or mashed potatoes taste good with them.

Nutrition

Serving: 100gCalories: 125kcalCarbohydrates: 1.9gProtein: 7.9gFat: 9.7g
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Written by John Myers

Professional Chef with 25 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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