The golden pumpkin season is in full swing, which means it's time to cook healthy and rather colorful dishes that will attract the attention of not only adults, but also children with their unique taste and aroma. Today our menu includes a hearty vegetable stew with pumpkin, which can be prepared not only for lunch, but also for dinner. By the way, if you are on a diet, such a low-calorie dinner will not hurt at all. The vegetables used in the recipe create a bright bouquet, perfectly harmonize with each other, although the composition of the dish can be supplemented or changed, depending on your taste.
Ingredients:
Pumpkin - 200 g.
Carrots - 100 g
Onions - 100 g
Zucchini - 100 g.
Daikon - 150 g.
Tomato - 150 g
Garlic - 3 cloves
Potatoes - 100 g
Salt to taste
Ground black pepper - to taste
Smoked paprika - 1 tsp l.
Italian herbs - 1 tsp l.
Olive oil - 30 g
Greens to taste
Step by step recipe:
1. Prepare all food. If you need to cook a large portion, increase the amount. What kind of pumpkin to choose for cooking stew? Most often, you can find butternut squash in supermarkets. In shape, it resembles a large pear. This variety is sweeter and is great for desserts and sweet casseroles. There is a large-fruited pumpkin on the market. It is most commonly used on Halloween. If you see a pumpkin that looks like an egg, it is also called a hard bark, buy it to make stews or meat dishes with it. This variety is very savory, perfect for this recipe.
2. Rinse the pumpkin with running water, pat dry with a towel to remove excess moisture. Peel, remove seeds with fibers. Cut into medium slices. To make the finished dish look more beautiful, use a curly knife for cutting.
3. Rinse the zucchini and pat dry with a towel. Use whichever variety you have on hand. If ripe vegetables are available, simply remove the skins and seeds, and leave the pulp for the stew. Cut into medium slices using the same curly knife.
4. Rinse the Daikon and dip with a napkin. Peel off the skin with a peeler. Cut into medium cubes.
5. Peel the carrots and rinse. Be sure to wipe off moisture with a paper towel. Cut into random pieces of medium size.
6. Peel the potato tuber. Rinse and cut into the same slices as the rest of the vegetables.
7. Peel and rinse the onion and garlic. Cut the garlic cloves into rings, chop the onion into large slices. Dry the washed juicy tomato with a napkin, cut the stalk, chop coarsely.
8. Transfer all prepared vegetables to a deep bowl. Add salt, ground black pepper, smoked paprika, Italian herbs, olive oil. Stir gently to distribute the spices and oil evenly over all the pieces.
9. Transfer the vegetable mass to a deep heat-resistant form. Cover with foil on top. Send to bake in a hot oven for 40-50 minutes at 180 degrees.
10. After the indicated time, remove the foil and prick several pieces of vegetables with a skewer. If they pierce easily, then turn off the oven and serve the vegetable stew with pumpkin to the table.
11. Sprinkle with your favorite herbs before serving.
12. The vegetable stew can be served hot or cold.
This pumpkin ragout is perfect as a side dish for meat and fish dishes. Place slices of cold vegetables on a slice of fresh bread and serve as a cold snack for breakfast.
In general, cook, experiment and bon appetit!
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