Hokkaido Tomato Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.25 ¼ Hokkaido pumpkin (se) with skin
- 3 tomato (s)
- 1 clove garlic
- 1 medium onion (s)
- 100 ml water
- 2 tablespoon sour cream
- 100 ml milk
- salt and pepper
- turmeric
- curry
- Paprika powder, noble sweet
- Parmesan, grated
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the onions and garlic and sauté them in a little oil in a pan. Also dice the Hokkaido and tomatoes and add. Simmer covered in approx. 100 ml of water until the pumpkin is fairly soft. Add milk and sour cream (alternatively cream cheese). Season with pepper, salt, turmeric and paprika. Depending on the desired consistency, add more milk, water or sour cream until a creamy mixture is obtained. If necessary, fold in the grated Parmesan at the end. With the pan closed, continue to simmer until the pumpkin is nice and soft.
- This goes well with pasta or rice.
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