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

  1. Peel and finely chop onions and garlic, simmer slightly in vegetable oil.
  2. Add the pumpkin pulp, cut into small cubes.
  3. Send peeled and finely chopped carrots there.
  4. Peel and dice the potatoes. Send the potatoes to the rest of the vegetables.
  5. Fry vegetables for 2-3 minutes, stirring occasionally.
  6. Add the sliced ​​leeks (use only the white portion).
  7. 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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