John Myers
Contents
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Ingredients
- 300 g Potatoes
- 300 g Hokkaido pumpkin
- 1 Large onion
- 3 cloves Garlic
- Dried pieces of chilli
- Sour cream
- Salt, pepper, sugar
- Espelette pepper
- Hot paprika powder
- Tomato paste
- 8 Cherry tomatoes
- Some red pepper
- Some green peppers
- Slice of lemon peel - unsprayed
- Bottle and pear dusters = Boviste
- Rapeseed oil
- Butter
- Pumpkin seeds
- Chives
Instructions
- Peel the potatoes and cut into pieces. Dice the onion and garlic and sauté in a little butter. Add a teaspoon of sugar and a little tomato paste and let the onions caramelize, it can get some color. Add the potato pieces and season with salt and pepper. Add enough water to almost cover the potatoes. Now let everything simmer for about 15 minutes.
- Cut the pumpkin into pieces and add, a little later the chopped paprika (not too much, the taste should not dominate !!! until soft. Now add a thick dollop of sour cream. Season again and season with salt and pepper if necessary. Quarter the cherry tomatoes and stir into the ragout.
- Cut the dusty pieces into slices and fry them in rapeseed oil until golden brown, then season with salt. Toast the pumpkin seeds in a pan without fat.
- Serving: Put the ragout on the plates and sprinkle with the mushrooms, pumpkin seeds and chives. Finished. A colorful salad of endive, beetroot leaves, onion, cucumber, bell pepper, rocket ...
- The pumpkin is the last of the 2012 harvest. It has not shown any signs of wear and tear, has remained juicy and tasty. ... a sign that nature does not need any artificial preservatives.
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 10.1gProtein: 1.5gFat: 0.1g
