Pumpkin – Potato – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 potato (s), waxy
- 2 shallot (s)
- 0.25 ¼ pumpkin (se), preferred: Hokkaido
- 350 ml meat stock
- butter
- olive oil
- sea-salt
- 1 pinch (s) sugar
- Black pepper from the mill
- 30 g parmesan, rated
- 1 handful pumpkin seeds
- Pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Peel the shallots and then cut them into thin rings.
- Peel the potatoes and cut into small cubes.
- Peel the pumpkin if necessary, scrape out the seeds with a spoon and cut into small cubes. The pumpkin and potato cubes should be the same size and roughly the same amount.
- Grate the parmesan, heat the broth.
- Roast the pumpkin seeds dry in a pan and then roughly chop them.
- Heat the olive oil and sweat the shallots, then add the potato cubes and fry, stirring constantly. Deglaze with a little warm broth and stir. Gradually add the broth again and again and cook the potatoes while stirring (like making a risotto). When the potatoes are still slightly firm to the bite, add the pumpkin cubes and cook, stirring constantly. Season with salt, a pinch of sugar and pepper.
- The vegetables should still have a light bite.
- Reduce the heat and stir in the butter and pumpkin seed oil. Finally mix in the parmesan. Season again with salt and pepper. Then add the pumpkin seeds.
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