John Myers
Contents
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Ingredients
- 500 g Hokkaido pumpkin
- 2 medium sized Red onions
- 3 tbsp Butter
- 1 tbsp Honey liquid
- 300 ml Vegetable broth, instant
- 500 g Pak Choi mustard cabbage
- 1 small Clove of garlic
- 2 piece Eggs
- Salt and pepper
- Chilli from the mill
- Paprika powder
Instructions
- Cut the pumpkin in half, remove the core, and cut the pumpkin flesh unpeeled into coarse cubes. Peel off the red onion and cut into coarse cubes. Heat 1 tablespoon of butter in a saucepan, fry the pumpkin pieces and onion in it until translucent. Pour in the stock, bring to the boil. Add the honey , season with salt and pepper, simmer uncovered over a mild heat for about 20 minutes, stir occasionally.
- In the meantime, wash the pak choi carefully under cold water and then detach the individual ribs from each other. Cut the leaves from the ribs and set aside. Cut the ribs into thin strips. Peel the remaining onion (1 onion) and cut into strips. Peel the garlic and cut into cut thin slices.
- Heat 1 tablespoons butter in a pan, sauté the pak choi ribs, onion and garlic in it and fry for about 2-3 minutes. Add the pak choi leaves and stir in, season with sugar, salt, pepper and chilli. Still open Stew for 2-3 minutes.
- Process the pumpkin with a potato masher or a sturdy whisk into a coarse pulp. Season with salt and pepper. Heat 1 tablespoon of butter in a pan. Beat in the eggs and fry for about 4-6 minutes. Season with salt, pepper and paprika powder. Serve with mash and pak choi.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 6.5gProtein: 3.7gFat: 5g
