Pumpkin and Potato Pan

Name: Pumpkin and Potato Pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 Garden pumpkin (about 1000 g; peeled about 600 g); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 1 TABLESPOON Mustard seeds; 2-3 small bay leaves; 400 ml Poultry stock; 400 g baby potatoes; 250 g Turkey Breast; 1 (approx. 300 g) red pepper; 4 (approx. 100 g) Spring onions; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Cider vinegar; 1 TEASPOON Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/4 Garden pumpkin (about 1000 g; peeled about 600 g)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
1 TABLESPOON Mustard seeds
2-3 small bay leaves
400 ml Poultry stock
400 g baby potatoes
250 g Turkey Breast
1 (approx. 300 g) red pepper
4 (approx. 100 g) Spring onions
7-10 Tbsp Pepper
1-2 TABLESPOONS Cider vinegar
1 TEASPOON Sugar

Directions

1
Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into pieces. Fry in 2 tablespoons of hot oil while turning for about 5 minutes. Season with salt, chilli, mustard seeds and bay leaves. Add stock and cook covered for about 10 minutes. In the meantime peel, wash and halve the potatoes. Wash the turkey meat and cut into cubes.
2
Clean, wash and cut the bell peppers and spring onions into pieces. Heat 2 tablespoons of oil in another pan. Fry the potatoes for 10 minutes. Add turkey cubes and paprika, fry for another 10 minutes. Add spring onions, season with salt and pepper and add to the meat after 5 minutes. Season pumpkin pan with vinegar and sugar. Mix both pans and serve garnished with parsley