Quick pumpkin from the pan
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 429 / Protein 6g / Carbohydr. 53g / Fat 11g
Ingredients (4 servings)
|400 g||Hokkaido pumpkin|
|1 tbsp||vegetable oil|
|20 ml||white balsamic vinegar|
|300 ml||vegetable stock|
|40 g||pumpkin seeds|
|pumpkin seed oil for serving|
cutting board, large frying pan, cooking spoon, knife, small bowl, fine grater (optional)
Rivaner, dry, 2014
This wine is delicate and fruity. It is the perfect complement to bold pumpkin and the raisin flavors. Best enjoyed while still young.
Finely dice onion and cube pumpkin.
cutting board, knife
400 g Hokkaido pumpkin / 1 onion
In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.
25 g raisins / 2 cl rum
Sauté pumpkin for approx. 3 – 5 min in some vegetable oil. Then, add onions and continue to sauté until translucent. Deglaze with white balsamic vinegar. In 2 – 3 editions, pour in vegetable stock. Bring to a simmer and cook on low-medium heat for approx. 10 – 15 min. until just tender.
large frying pan, cooking spoon
1 tbsp vegetable oil / 20 ml white balsamic vinegar / 300 ml vegetable stock
Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.
0.5 tsp nutmeg / salt / pepper
Just before serving, add pumpkin seeds and rocket. Gently stir to combine. Enjoy with a drizzle of pumpkin seed oil.
40 g pumpkin seeds / 40 g rocket / pumpkin seed oil for serving