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Quick pumpkin from the pan
Ingredients
Utensils
cutting board, knife, small bowl, large frying pan, cooking spoon, fine grater
How-To Videos
See allHow to grate nutmeg
Homemade vegetable stock
How to cut an onion
How to cut Hokkaido pumpkin
Nutrition per serving
Step 1/ 5
- 200 g Hokkaido pumpkin
- ½ onion
- cutting board
- knife
Finely dice onion and cube pumpkin.
Step 2/ 5
- 12½ g raisins
- 1 cl rum
- small bowl
In a small bowl, soak raisins in rum. Set aside for approx. 10 – 15 min.
Step 3/ 5
- ½ tbsp vegetable oil
- 10 ml white balsamic vinegar
- 150 ml vegetable stock
- large frying pan
- cooking spoon
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.
Step 4/ 5
- ¼ tsp nutmeg
- salt
- pepper
- fine grater
Add soaked raisins to warm pumpkin and season to taste with nutmeg, salt and pepper.
Step 5/ 5
- 20 g pumpkin seeds
- 20 g rocket
- pumpkin seed oil for serving
Just before serving, add pumpkin seeds and rocket. Gently stir to combine. Enjoy with a drizzle of pumpkin seed oil.
Enjoy your meal!
Tags
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