Pumpkin Pan with Potato Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Hokkaido pumpkin (se)
- 350 g mushrooms
- 4 tablespoon oil
- 1 teaspoon butter
- 250 g sour cream
- 3 stalks parsley
- salt and pepper
- Paprika powder
- 500 g potato noodles
Print Recipe
Pin Recipe Instructions
- Halve and core the pumpkin, cut again and then cut into wedges. Halve the mushrooms.
- Heat 3 tablespoons of oil in a large pan and fry the pumpkin wedges for 10 minutes over medium heat.
- Halfway through the cooking time, add 1 tablespoon of oil and the mushrooms to the pan. Take the pumpkin wedges out of the pan and keep them warm on a plate (cover with aluminum foil).
- Now add 1 teaspoon of butter and the potato noodles to the pan and fry for about 5 minutes. Season the sour cream with salt, pepper and paprika, also mix in the pan. Add the pumpkin wedges and leave to stand for about 5 minutes over medium heat.
- Pluck the parsley leaves from the stems, cut some into small pieces and use to serve on the plate.
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