Leek Stew with Pumpkin
by Editorial Staff
Stewed leeks with pumpkin, carrots, and potatoes can be used as a good addition to crumbly mashed potatoes, boiled rice, or buckwheat porridge. The dish has a delicate, somewhat refined taste!
Servings: 4
Cook: 45 mins
Ingredients
- Onions – 50 g
- Garlic – 2 cloves
- Pumpkin (pulp) – 150 g
- Carrots – 70 g
- Potatoes – 50-60 g
- Leeks (white part) – 200 g
- Bay leaf – 1 pc.
- Vegetable oil – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
- Water – 150 ml
Directions
- Peel and finely chop onions and garlic, simmer slightly in vegetable oil.
- Add the pumpkin pulp, cut into small cubes.
- Send peeled and finely chopped carrots there.
- Peel and dice the potatoes. Send the potatoes to the rest of the vegetables.
- Fry vegetables for 2-3 minutes, stirring occasionally.
- Add the sliced leeks (use only the white portion).
- Pour in boiling water, salt to taste, and add the bay leaf. Simmer vegetables covered over low heat for 15-20 minutes.
Leek stewed with pumpkin, carrots, and potatoes is ready. Serve with black pepper.
Bon Appetit!
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