Fried Pumpkin with Celery and Walnuts

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 6)

Ingredients

1 pumpkin (se), (Hokkaido), cut into pieces about half a finger thick, 3 cm long
3 stalks celery, also cut into half-finger-thick strips
1 handful walnuts, halved or quartered
1 tablespoon olive oil
1 tablespoon clarified butter
salt and pepper

Instructions

The quantities given are guidelines. Depending on the size of the pumpkin and your taste, you can also use more of the celery and nuts!
Heat the olive oil and clarified butter in a pan and fry the walnuts in it. Take out and first fry the pumpkin pieces, after a few minutes the celery pieces (they cook faster!) Over high heat in the same fat, turning frequently, until the pumpkin is golden brown. Finally mix in the walnuts again, season with salt and pepper and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.