Stewed pumpkin

Braised Pumpkin in Peruvian

To cook a stewed pumpkin the way the people of Peru do, we need the following products:

• 
  pumpkin - 1 kg
• 
  soft cheese type Adyghe - 150 g
• 
  green peas, fresh or frozen - 100 g
• 
  milk - 100 ml
• 
  potatoes - 2-3 pcs.
• 
  garlic - 2-3 cloves
• 
  small onion - 1 pc.
• 
  Oregano, salt, pepper - to taste

We clean the potatoes from the peel, pumpkin - from the peel andseeds and cut into small pieces. Pumpkin is best to take not too sweet variety, we are still preparing a second course, not dessert. Onions and garlic are cleaned, chopped onions, and garlic is let through the press.

Let's pass the onions and garlic in a saucepan, in which we are going to cook our dish, then add the potatoes, pumpkin, green peas and oregano. Simmer the vegetables over low heat to a mashed state.

Cheese finely chopped or grated, addtogether with milk in a pan with vegetables. Solim and pepper to taste and stew for about five minutes. You can serve a ready dish with boiled rice, but this stewed pumpkin is quite hearty and can be served as an independent dish.

Stewed pumpkin with bacon

Such a stewed pumpkin is more typical of Anglo-Saxon cuisine. It is especially well combined with dishes from a bird. For its preparation we will need:

• 
  pumpkin - 1 kg
• 
  apple juice without sugar - 250 ml
• 
  Pork fat with veins of meat - 200 g
• 
  Butter - 30 g
• 
  flour - 2 tbsp.
• 
  vinegar - 1 tbsp.
• 
  cayenne pepper - 0,5 tsp.
• 
  chopped thyme leaves - 0.5 tsp.
• 
  bay leaves - 1 pc.
• 
  salt, black pepper - to taste

We clean the pumpkin, remove the seeds, cut the flesh into small slices. Stir the pumpkin slices with wheat flour and cayenne pepper until they are thoroughly soaked.

We cut the fat into cubes. Melt the butter in a saucepan, in which we are going to put out the pumpkin, and we heat the fat in it. We put the pumpkin in bacon and fry about 15 minutes on low heat, periodically mixing.

Squeeze garlic into the pumpkin, add thyme andbay leaf, pepper and salt. A thin trickle pour into the pan apple juice, constantly mixing. Cover with a lid and simmer until the pumpkin is soft. At the very end, add the vinegar.

Braised Pumpkin with Provencal Herbs

A mixture of Provan grasses will give the most ordinary pumpkin a subtle and refined taste. To prepare this dish we will need the following ingredients:

• 
  1 kg of pumpkin
• 
  300 ml chicken broth
• 
  100 g of butter
• 
  100 g sour cream
• 
  1 tbsp. Sahara
• 
  1 tsp Provence herbs
• 
  salt, black ground pepper - to taste

Pumpkin is cleaned and cut into cubes. Butter the butter in a deep frying pan, put in the frying pan pumpkin, Provence herbs and sugar, salt and pepper to taste. Fry pumpkin in oil until golden brown.

Pour chicken broth into the pan, coverPumpkin lid and languish until the pumpkin becomes soft. From time to time you need to stir the pumpkin. If the liquid evaporates too much, you can pour a little water into the frying pan.

When the pumpkin becomes soft, we remove the frying pan withfire and for a while we leave it under the lid. Just before serving, remove the lid and put the pan with the pumpkin on a strong fire. The liquid should quickly evaporate, and the pumpkin - slightly to be baked from below. We serve a ready dish with sour cream.

Bon Appetit!