Vegetable Stew with Meat in a Pumpkin-Jug
by Editorial Staff
An amazingly delicious vegetable stew can be made in a pitcher pumpkin. And how fragrant! This dish is perfect, for example, for a romantic autumn dinner.
Servings: 2
Ingredients
- Pumpkin (suitable size for stuffing)
- Pork fillet (in principle, any part of the carcass) – 250 g
- Zucchini – 1 small
- Potatoes – 2 medium or 1 large
- Cauliflower – several inflorescences
- Bulgarian pepper – 1 large or 3 small
- Cherry tomatoes – several pieces
- Carrots – 1 small or 0.5 large
- Bulb onions – 0.5 pcs.
- Mayonnaise – 100 g
- Juice of half a large lemon
- Any vegetable oil – 1 tbsp
- Salt to taste
- Freshly ground black pepper – a little
Directions
- At the zucchini, remove the middle with seeds, then cut the vegetable into small neat cubes. Grate the carrots with small holes. Cut the onion into thin half-rings. As for the potatoes, they will also need to be cut into cubes. Let’s disassemble the cauliflower into smaller inflorescences. Remove the middle and tails from the peppers, then cut the peppers into rings. Cut into slices and cherry. We also cut the pork – first into thin strips along the meat fibers, and then into pieces.
- Mix all the ingredients in a deep bowl, adding vegetable oil and salt and pepper.
- Now it’s time to prepare a pitcher pumpkin. Cut off its upper part with a sharp knife and remove the pulp from it – this will be the “lid”. The fibrous pulp with seeds will need to be removed from the pumpkin itself. It is better to do this with a regular tablespoon. But do not be zealous – the walls of the future vessel for stews should not consist only of vegetable peels.
- Stuff the pumpkin vegetable ragout with meat and top with mayonnaise. Cover the improvised pot with a “lid” and secure it with toothpicks. Let’s send it to an oven preheated to 195 degrees for an hour and a half.
- A fragrant delicious dish is ready! It is especially great to serve white semi-dry or table wine with it.
Enjoy your meal!
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