Pumpkin Vegetables with Carrots
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin meat, e.., Hokaido
- 300 g carrot (s)
- 1 small onion (s)
- 2 tablespoon olive oil
- 100 ml vegetable stock
- 1 lemon (s), juice, freshly squeezed
- salt
- Ginger, freshly grated
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and carrots. Remove the seeds, cut the pumpkin flesh and carrots into small cubes.
- Finely chop the onion and clove of garlic. Heat the olive oil, fry the onion, add the pumpkin, carrots, vegetable stock and garlic and cook for about 10 minutes until al dente.
- Season the vegetables with lemon juice, salt and ginger.
- This fits e.g., Allgäuer Reiberdatschi.
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