Pumpkin with Rosemary and White Wine
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pumpkin meat, cleaned and peeled, weihed
- 4 tablespoons extra virgin olive oil, cold-pressed
- 1 clove garlic
- 2 sprigs rosemary, fresh or approx. 0 dried rosemary needles
- 0.1 liter white wine, vegan
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut 600 g pumpkin into cubes about 1 x 1 cm. Cut 1 clove of garlic into small pieces. Heat 4 tablespoons of olive oil in a saucepan and let the garlic take on color. Add the pumpkin cubes and fry for about 5 minutes, stirring occasionally.
- Deglaze with 0.1 l of white wine, add the sprig of rosemary, season with salt and pepper and cook covered for 10 minutes. If there is too much liquid, let it boil openly.
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