Braised pumpkin vegetables

Name: Braised pumpkin vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 800 g Muscat pumpkin (also called musk pumpkin; net weight approx. 650 g); 2 colourful peppers; 200 g small onions; 2 TABLESPOONS Sugar; 75 ml Orange juice; 75 ml Vinegar; 7-10 Tbsp pink berries; 2 small chilies; 200-250 ml Milk; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Fresh cream; 3 Stem(s) Basil; 2-3 TABLESPOONS Pumpkin seed oil; 2 TABLESPOONS Pumpkin seeds

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
800 g Muscat pumpkin (also called musk pumpkin; net weight approx. 650 g)
2 colourful peppers
200 g small onions
2 TABLESPOONS Sugar
75 ml Orange juice
75 ml Vinegar
7-10 Tbsp pink berries
2 small chilies
200-250 ml Milk
7-10 Tbsp grated nutmeg
2 TABLESPOONS Fresh cream
3 Stem(s) Basil
2-3 TABLESPOONS Pumpkin seed oil
2 TABLESPOONS Pumpkin seeds

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Meanwhile, cut the pumpkin into slices, peel and cut out the seeds. Cut the flesh into large pieces. Clean, wash and cut the peppers into larger pieces. Onions peel, possibly halve.
2
Melt the sugar in a large pan until golden brown. Deglaze with orange juice, vinegar and 250 ml water, simmer for 2 minutes. Add prepared vegetables. Season with salt, pink berries and chilli, cook for about 8 minutes. Drain potatoes, add milk and mash. Season with salt and nutmeg, refine with crème fraîche. Wash basil, pluck leaves. Refine vegetables with pumpkin seed oil and basil leaves. Serve sprinkled with pumpkin seeds.
3
Drain potatoes, add milk and mash. Season with salt and nutmeg, refine with crème fraîche. Wash basil, pluck leaves. Refine vegetables with pumpkin seed oil and basil leaves. Serve sprinkled with pumpkin seeds. Pass the extra puree