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)
Pumpkin Dutch Oven
Pumpkin Dutch Oven

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.

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