Fried Pumpkin Wedges with Sour Cream Dip

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 pumpkin (se), (Hokkaido)
  • 30 g clarified butter
  • 1 packet herbs, (8 herbs frozen)
  • 4 cloves garlic, finely chopped or pressed
  • salt and pepper
  • 1 cup sour cream
  • 6 tablespoon ketchup
  • 2 teaspoons broth, grained
  • 1 cup low-fat yogurt
Fried Pumpkin Wedges with Sour Cream Dip
Fried Pumpkin Wedges with Sour Cream Dip

Instructions

  1. Peel and core the pumpkin and cut into approx. 2cm thick slices (Hokkaido can also be processed with the peel, but I prefer it peeled. In addition, the spices can soak in better when frying) Put clarified butter in a coated pan. Salt and pepper the pumpkin wedges and fry for about 5-6 minutes on each side, until they turn slightly golden. Fry 2 cloves of garlic and about 1/2 of the pack of 8 herbs for the last 2-3 minutes. Dip: Mix the sour cream and yoghurt. Then add ketchup and granulated broth to taste. Add salt + pepper and 2 cloves of garlic, mix in the remaining 8 herbs.

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