Pumpkin vegetables with carrots

Ingredients for 4 servings:

• 600 g pumpkin flesh, e.g. E.g. Hokaido
• 300 g carrot(s)
• 1 small onion(s)
• 2 tbsp olive oil
• 100 ml vegetable stock
• 1 lemon(s), juice, freshly squeezed
• Salt
• Ginger, freshly grated
• 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the pumpkin and carrots. Remove the seeds, cut the pumpkin flesh and carrots into small cubes. Finely chop the onion and garlic clove. Heat olive oil, sauté the onion, add the pumpkin, carrots, vegetable stock, and garlic, and cook for about 10 minutes until al dente. Season the vegetables with lemon juice, salt, and ginger. This dish goes well with Allgäuer Reiberdatschi (a kind of German dish).