Sweet and Sour Pumpkin and Pepper Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g pumpkin meat, sliced
- 3 red pepper (s)
- 10 ml olive oil
- 2 shallot (s), thinly sliced
- 50 grams sugar
- 20 ml white wine vinegar
- 300 g tomato (s), peeled
- 60 g butter
- 1 clove garlic
- 0.5 ½ bunch coriander greens
- 1 pinch (s) saffron
- salt and pepper
- food starch
Print Recipe
Pin Recipe Instructions
- Halve the peppers, brush with the olive oil and season with salt. Bake in the oven for about 20 minutes at 200 degrees. The skin then becomes partially black and blisters. Wrap in newspaper for ten minutes or cover with a wet cloth so that the skin can be removed more easily. Peel off the skin and finely dice the paprika.
- Let the sugar caramelize, pour in the vinegar and let it boil down a little. Fry the shallot slices, the diced paprika and the pumpkin and add the mashed tomatoes, the chopped coriander, the butter and a few threads of saffron and simmer for a quarter of an hour. Season to taste with salt and pepper and if the whole thing is too runny, dissolve some cornstarch in water and stir in.
- Garlic bread goes very well with it.
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