John Myers
Stew – Pumpkin and Sweet Potato Stew
The perfect stew – pumpkin and sweet potato stew recipe with a picture and simple step-by-step instructions.
- 400 g Butternut squash
- 400 g Orange sweet potatoes
- 1 Carrot
- 0,5 Peppers yellow
- 3 tbsp Corn
- 100 g Tagliatelle
- 1 l Vegetable broth
- 1 Processed cheese corner “Paprika”
- 1 tsp Sesame cream
- Lemon pepper
- Nutmeg
- Hot paprika powder
- Cut the pumpkin (weighed after removing the skin and the core with seeds …) into large cubes. Peel the sweet potato and cut into large cubes. Peel the carrot and cut into thick slices. Put everything in a large saucepan.
- Heat the vegetable stock with the processed cheese and the sesame cream while stirring, then bring to the boil and let everything simmer for about 20 minutes, stirring occasionally.
- Cut the peppers into large cubes and add to the saucepan with the corn and the ribbon noodles, simmer everything together for another 10 minutes, stirring occasionally. Finally season with the spices.
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