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
Hokkaido Tomato Pan
Hokkaido Tomato Pan

Instructions

  1. 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.
  2. This goes well with pasta or rice.

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