Pumpkin Stew
500 g pumpkin, skinned, seeded and cubed
1 onion
1 clove(s) garlic
200 g parsley root, also known as hamburg parsley
½ medium savoy cabbage
1 sprig(s) rosemary
30 ml olive oil
100 ml white wine
800 ml chicken stock
100 ml cream
200 g cabanossi
salt and pepper
1 onion
1 clove(s) garlic
200 g parsley root, also known as hamburg parsley
½ medium savoy cabbage
1 sprig(s) rosemary
30 ml olive oil
100 ml white wine
800 ml chicken stock
100 ml cream
200 g cabanossi
salt and pepper
Peel onions and garlic and cut into thin slices. Clean parsley roots and quarter lengthwise. Clean Savoy cabbage and cut into stripes. Remove leaves from rosemary sprig and chop.
Heat olive oil in a wide pot and braise all the vegetable, add the white wine, bring to the boil and reduce the liquid a bit. Add the stock and boil for 20 minutes at low heat. Now cut the cabanossi into slices and add them together with the cream. Salt and pepper to taste.
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