Pumpkin Dutch Oven

Summary

Ingredients

• 2 pumpkin (se) (Hokkaido)
• 4 zucchini
• 1 carrot (s)
• 2 onions)
• 600 g oulash or schnitzel meat (pork)
• 500 ml vegetable stock
• 1 pinch ginger, grated
• 1 clove garlic
• 1 bay leaf
• salt
• pepper
• 1 tablespoon sour cream
• 4 tablespoon oil (e.g. olive oil)

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Instructions

1. First fry the meat in 1 tablespoon of oil and let it take some color.
2. Preheat the oven to 160 ° C to 180 ° C.
3. Then halve the Hokkaido pumpkins and remove the seeds, then cut into bite-sized pieces.
4. Note: The peel does not (!) Have to be removed from this type of pumpkin - it gives it a special taste and is just as soft as the pulp.
5. Then clean or peel the remaining vegetables and cut into bite-sized pieces. With the exception of the sour cream, put all the ingredients in an oven-safe casserole dish with a lid.
6. Put in the hot oven and cook with the lid closed for about 30 minutes. Stir once in the meantime.
7. Arrange on plates and add 1 tablespoon of sour cream to each dish when serving.
8. White bread and a green salad go well with this.