Pumpkin Crisp
Ingredients
Serves 4:
1 / 4 pumpkin
2 potatoes
1 / 4 cabbage
300 ml vegetable broth
2 cloves garlic
3 tablespoons olive oil
oil for frying
salt
pepper
Preparation:
Peel the potatoes, cut into small pieces and add them to the purposes cabbage cut into julienne strips. In a saucepan with the oil you fry the garlic, add the cabbage and potatoes and cook everything. After a few minutes Cover the vegetables with the hot broth, and salt lightly. Let it cook until the broth has narrowed, go to the mixer, add salt, pepper and let cool in refrigerator. Remove the pumpkin from the skin, seeds and cut the flesh first and then sliced into thin strips, fry for 1 minute in deep fat frying, then drain on paper towels. With the help of two tablespoons of the dumpling moist formed with the mixture of potatoes and cabbage. Put on plates and cover with the pumpkin crisp. A pleasure you can decorate with chopped chives.
Serves 4:
1 / 4 pumpkin
2 potatoes
1 / 4 cabbage
300 ml vegetable broth
2 cloves garlic
3 tablespoons olive oil
oil for frying
salt
pepper
Preparation:
Peel the potatoes, cut into small pieces and add them to the purposes cabbage cut into julienne strips. In a saucepan with the oil you fry the garlic, add the cabbage and potatoes and cook everything. After a few minutes Cover the vegetables with the hot broth, and salt lightly. Let it cook until the broth has narrowed, go to the mixer, add salt, pepper and let cool in refrigerator. Remove the pumpkin from the skin, seeds and cut the flesh first and then sliced into thin strips, fry for 1 minute in deep fat frying, then drain on paper towels. With the help of two tablespoons of the dumpling moist formed with the mixture of potatoes and cabbage. Put on plates and cover with the pumpkin crisp. A pleasure you can decorate with chopped chives.
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