Pumpkin Keg with Vegetable Slices

Category5 691 Last Update: Mar 18, 2021 Created: Mar 17, 2021 0 0 0
Pumpkin Keg with Vegetable Slices
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy
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Sunny pumpkin baked with aromatic herbs, combined with tender zucchini, healing carrots and crispy cucumbers will give you a feeling of satiety without harming your figure!

Ingredients

Directions

  1. Cut meat from chicken drumstick, boil in salted water. Separate meat from bones and skin.
  2. Cut the pumpkin, cut off 2 pieces 4-5 cm long from the pumpkin, peel it, put in foil with a sprig of rosemary and a few thyme leaves, add salt, slightly grease with liquid honey on top. Bake at 180 ° C for 20-30 minutes until soft.
  3. Cut the zucchini and half the carrots into thin strips, fry with a teaspoon of vegetable oil for 5 minutes, sprinkle with oregano, salt and pepper. Do not overcook to prevent the vegetables from falling apart.
  4. Remove the finished pumpkin from the oven, take out the middle of each piece with a spoon, leaving the bottom and sides about 0.5 cm thick. Fill the pumpkin barrels with the vegetable mixture. Cut the remaining fresh carrots and cucumbers into thin slices, put on a dish, sprinkle with nuts on top, pour over with yogurt.

Pumpkin Keg with Vegetable Slices



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 30 mins
  • Calories: -
  • Difficulty: Easy

Sunny pumpkin baked with aromatic herbs, combined with tender zucchini, healing carrots and crispy cucumbers will give you a feeling of satiety without harming your figure!

Ingredients

Directions

  1. Cut meat from chicken drumstick, boil in salted water. Separate meat from bones and skin.
  2. Cut the pumpkin, cut off 2 pieces 4-5 cm long from the pumpkin, peel it, put in foil with a sprig of rosemary and a few thyme leaves, add salt, slightly grease with liquid honey on top. Bake at 180 ° C for 20-30 minutes until soft.
  3. Cut the zucchini and half the carrots into thin strips, fry with a teaspoon of vegetable oil for 5 minutes, sprinkle with oregano, salt and pepper. Do not overcook to prevent the vegetables from falling apart.
  4. Remove the finished pumpkin from the oven, take out the middle of each piece with a spoon, leaving the bottom and sides about 0.5 cm thick. Fill the pumpkin barrels with the vegetable mixture. Cut the remaining fresh carrots and cucumbers into thin slices, put on a dish, sprinkle with nuts on top, pour over with yogurt.

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