Pumpkin Stewed with Bell Peppers and Carrots
by Editorial Staff
An interesting taste, color, and texture are obtained from pumpkin stewed with carrots, bell peppers, and onions. The vegetables are pre-fried a little, which gives the finished dish a more expressive taste.
Cook: 55 mins
Servings: 4
Ingredients
- Pumpkin – 360 g
- Sweet pepper (varieties “belozerka”) – 200 g (2 pcs.)
- Carrots – 80 g (0.5 pcs.)
- Onions – 80 g (1 pc.)
- Salt – 0.5 teaspoon
- Ground black pepper – on the tip of a knife
- Citric acid – 0.25 teaspoon
- Water -100-150 ml
- Fresh parsley – 8 g (1-2 branches)
- Garlic – 1 clove
- Vegetable oil – 2 tbsp
Directions
- Rinse the pumpkin, peel the skin, and lose parts with seeds. Cut the peeled pulp into small cubes.
- Rinse the bell peppers, cut them lengthwise into two halves, and remove the inner part with the seeds. Cut the pulp into medium pieces.
- Peel the carrots, rinse and grate on a coarse grater.
- Peel the onion, rinse and cut into small cubes.
- Heat vegetable oil in a frying pan, add chopped onion, and, stirring occasionally, fry over high heat for 2-3 minutes, until lightly browned.
- Add the carrots and sauté for another 2-3 minutes, stirring frequently.
- Place the chopped peppers in a skillet and, stirring occasionally, fry everything together for another 2-3 minutes.
- Add pumpkin, stir, reduce heat. Cook the contents of the pan over medium heat for 3-4 minutes.
- Combine water with citric acid and stir until it is completely dissolved. Pour the resulting mixture into a frying pan, add salt, black pepper, and stir. Cover with a lid and simmer over low heat for 20-25 minutes, until the pumpkin is fully cooked.
- Rinse the parsley, shake and chop finely. Add to skillet, stir and remove from heat. Pumpkin stewed with peppers and carrots is ready.
- Peel and grate the garlic or finely chop. Add chopped garlic to stews just before serving and stir.
Bon Appetit!
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