in Recipes

Pumpkin mince ragout

updated

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido), approx. 800 g
  • 1 onion(s)
  • ½ bunch thyme, fresh or 1 tsp dry
  • 1 tsp caraway seeds, ground
  • 500 g minced meat
  • salt and pepper
  • 1 tbsp tomato paste
  • 250 ml broth
  • 1 bunch of chives
  • 1 bunch of parsley
  • Tabasco
  • oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the pumpkin (but this isn’t necessary, as the skin of the Hokkaido pumpkin becomes very soft when cooked), remove the seeds, and dice it. Dice the onion. Fry the minced meat in a little oil until crumbly and season with salt, pepper, and caraway seeds. Add the diced onion and pumpkin and fry. When the onion is translucent, add the tomato paste, the broth, and thyme. Cook everything with the lid on for about 15 minutes. Season with Tabasco and salt to taste and sprinkle with the chopped herbs.

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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.

Arepa

Pork schnitzel game style