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Pumpkin, mushroom and meatball pan

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Ingredients for 4 servings:

  • 1 m.-sized pumpkin(s)
  • 400 g mushrooms
  • 500 g minced meat, mixed
  • 4 small onions
  • 200 ml cream 15%
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 100 ml cucumber juice
  • pinch(s) of salt
  • savory
  • Herbs of Provence
  • curry
  • some parsley
  • oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Form the minced meat into meatballs and fry them in hot oil. Finely chop the onions and mushrooms and fry them in another large pan until browned. Add the chopped pumpkin and meatballs, along with the mustard and tomato paste. Deglaze with the pickle juice and cream, season with spices, and simmer for about 15 minutes, or until the pumpkin is tender. Sprinkle with parsley and serve with rice.

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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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