Fried Pumpkin with Rocket and Parmesan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (s), e.g. butternut, peeled or Hokkaido, unpeeled, diced
- 1 large red pepper (s), cut into strips
- 0.25 teaspoon ¼ coriander, coarsely crushed
- 3 slices white bread, diced
- 100 g rocket, rouhly chopped
- 4 tablespoon olive oil
- 4 tablespoon butter, or more
- 4 tablespoon balsamic cream
- 80 g parmesan, rated
- Salt, or sea salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- First, the bread cubes are fried in a small pan in the melted butter while turning until golden brown. Then put them on kitchen paper if they are too greasy. Put aside.
- In another large pan, lightly fry the pumpkin cubes with the bell pepper, salt and coriander in oil while turning. Simmer for 15 to 20 minutes over low heat with the lid half or full on until the pumpkin is just soft. Remove from the hotplate immediately.
- Now add the rocket to the pumpkin vegetables and mix everything well. Season to taste with salt and pepper. To serve, sprinkle the prepared bread cubes and the parmesan on top. Decorate the plate or the edge of the plate with balsamic cream as desired.
- Variation:
- 4 - 6 whisked, seasoned eggs can also be added to the finished pumpkin-rocket mixture. Put the lid on, reduce the heat significantly and let the eggs set. Turn very carefully, if at all. Cut into pieces of pizza and serve with the bread cubes and sprinkled with the parmesan.
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