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Vegetable stew with pumpkin and potatoes

0
1568
Kitchen French
Calorie content 58.5 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 1.6 gr.
Fats * 6.2 gr.
Carbohydrates* 11 gr.
* per 100 gr. product
Vegetable stew with pumpkin and potatoes
Content

Pumpkin is a very healthy vegetable that is also incredibly versatile. Pumpkin can be used to make a sweet cake for dessert or a vegetable stew for lunch. To complement the pumpkin in the stew and make it more intense, we also use potatoes, tomatoes and onions. An interesting point is the addition of a cinnamon stick. It goes well with starchy vegetables and gives them a light, delicate aroma.

Ingredients

Cooking process

step 1 out of 6
Peel the onions, rinse and chop finely with a knife. Rinse the lemon in hot water, cut and squeeze the juice from one half, while discarding the seeds. Place the onion in a bowl and fill it with lemon juice. Leave the onion to marinate until you use it.
step 2 out of 6
I wash the tomatoes with running water and make a light superficial cruciform incision in the upper part. Place the tomatoes in a deep bowl and pour boiling water over them. We stand for two minutes, drain the water. At the place of the incision, the skin will begin to separate - we remove it completely from all the fruits. Cut the pulp into small cubes.
step 3 out of 6
Cut the pumpkin pulp into small cubes. Peel the potatoes, wash them and also cut them into pieces proportional to pumpkin cubes.
step 4 out of 6
Heat the olive oil in a frying pan and pour the pre-pickled onions into it (drain the lemon juice before that). Fry the onion until translucent, then add the potato cubes, a quarter glass of water, mix and continue to simmer for ten minutes.
step 5 out of 6
After that add the pumpkin pieces, cinnamon sticks, allspice peas, salt, black ground pepper and simmer for another ten minutes. After the specified time has elapsed, put the tomatoes and bay leaf in the pan, mix and cook for two to three minutes.
step 6 out of 6
We remove the finished stew from the stove, remove the cinnamon and bay leaves so that they do not oversaturate the dish with aromas. We lay out the hot stew on portioned plates, sprinkle with herbs as desired and serve.

Bon Appetit!

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