Pumpkin Dutch Oven
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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)
Print Recipe
Pin Recipe Instructions
- First fry the meat in 1 tablespoon of oil and let it take some color.
- Preheat the oven to 160 ° C to 180 ° C.
- Then halve the Hokkaido pumpkins and remove the seeds, then cut into bite-sized pieces.
- 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.
- 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.
- Put in the hot oven and cook with the lid closed for about 30 minutes. Stir once in the meantime.
- Arrange on plates and add 1 tablespoon of sour cream to each dish when serving.
- White bread and a green salad go well with this.
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