Pumpkin buffer with herb sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 kg Pumpkin
- 125 g Carrots
- 2 Eggs
- 2 TABLESPOONS Sunflower seeds
- 40 g Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 2 (150 g each) Cup of sour cream
- 7-10 Tbsp Sweet peppers
- 4 TABLESPOONS clarified butter
Directions
- 1
Peel the pumpkin and remove the seeds. Peel and wash the carrots. Grate pumpkin and carrots coarsely, stir in egg yolk, sunflower seeds and starch. Season with salt, pepper and nutmeg.
- 2
Wash the herbs and dab dry. Finely chop parsley, except for a little bit for garnishing. Cut chives into small rolls. Mix herbs and sour cream. Season to taste with salt, pepper and paprika.
- 3
Heat clarified butter in a large frying pan. From the pumpkin pastry in it portiosnweise small buffers on both sides golden brown. Keep the finished buffers warm. Arrange the pumpkin buffers with some sauce on plates.
- 4
Garnish with the remaining parsley. Add the rest of the sauce.
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