Filter
Reset
Sort ByRelevance
AERYNSAGE
Autumn stew with pumpkin
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the pumpkin and remove pips, wires and stalks. Cut the halves into 3-4 cm wide parts and cut them into cubes of 3-4 cm. Cut the sausages into 3 pieces each.
-
Cut the onion into thin slices and the garlic into slices. Cut the tomato into pieces and the leeks in rings of 2 cm. Heat the butter in the frying pan until the foam starts and cook the pieces of bratwurst around brown. Divide the onion and garlic in between and fry for 1-2 minutes. Sprinkle with paprika and cinnamon, divide the pumpkin, leek and tomato in between. Bake everything for 2-3 minutes.
-
Pour the stock in the pan and fry the dish in a gentle 20 minutes without lid. Let the moisture evaporate until the pumpkin and bratwurst lie in a tasty tomato sauce. Serve with bulgur or boiled potatoes.
-
15 minMain dishfresh ginger, shiitake, mix for English beef tail soup, tap water, fresh oriental wok vegetables, fresh mihoen, bean sprouts, lime, fish sauce,oriental oxtail soup -
55 minMain dishbottle gourd, caraway seed, roasted red peppers in pot, lemon, garlic, traditional olive oil, dried laurel leaves, Zeeland kitchen syrup, tomato cubes, canned chickpeas, medium sized egg, cress, multi-seed bread,pumpkin-pepper stew with egg and bread -
30 minMain dishchicken breast, penne rigate, raw beetroot in pot, fresh flat parsley, extra virgin olive oil, balsamic vinegar, lamb's lettuce, Grana Padano cheese,salad of penne with beetroot and chicken -
55 minMain disholive oil, leeks, celery, Red onions, garlic, bay leaves, tomato pieces, cannellini beans, vegetable stock, dried pasta, green coal, ciabatta, extra virgin olive oil, Red peppers, Parmesan cheese,winterminestrone with crostini
Nutrition
415Calories
Fat40% DV26g
Protein48% DV24g
Carbs6% DV17g
Loved it