[schema type=”review” url=”http://healtheatingfood.com/various-recipes-for-pumpkin/” name=”recipes for pumpkin” description=”Various for pumpkin using vegetables and rice with appropriate condiments. How to cook a pumpkin in the oven and Technology Serving Table” author=”Alex Foster” pubdate=”2016-08-16″ user_review=”4″ min_review=”4″ max_review=”5″ ]
Various recipes for pumpkin that you can prepare in good time and desire. Pumpkin was brought to Europe in the XVI century from South America, where it was used for food 3000 years BC. There are many valuable nutritional properties with very rich mineral and vitamin composition. Especially valuable are the pumpkins with dark orange and bright yellow flesh, because they are rich in carotene.
In some varieties of carotene content is greater than in carrots. Pumpkin country is mostly used for desserts, but there are varieties of which are wonderful soups, main dishes and garnishes. Such variety is Muscat pumpkin or called. violin. Preparation: If the pumpkin is not baked in the crust, it is peeled and removed the seeds and fibers from the cavity. Pumpkin can be cooked with steam, as put in the basket for steaming over boiling water.
To bake, pumpkin cut into pieces with the bark, arranged in a buttered pan, sprinkle with butter and bake at 190 ° C for 45 minutes. To boil, pieces of pumpkin placed in boiling salted water for 4 -5 minutes. serving Ideas: Pumpkin cut into pieces with the bark. In a mortar were crushed 2-3 garlic cloves, zest, olive oil, pinch of salt and some rosemary. The resulting mixture was smeared pumpkin and bake in oven at 180 ° C until redden.
Stuffed squash with brown rice and vegetables
When caramel aromas of roasted pumpkin mixed with a hint of nuts brown rice and vegetable tones of vegetables inside the autumn-winter fruit-vegetable was born amazing culinary and seasonal harmony.
Pumpkin of 2 kg, 1 h. H. Brown rice, 3 in. L. Olive oil 2 leeks, sliced 2 slices of celery, diced 250g mushrooms coarsely chopped, 100ml white wine, 1 sour green apple sliced cubes, 100g dried cherries, cranberries, raisins, 1 hr. l. dried sage, salt and pepper to taste.
1.Tikvata wash and cut the cap, which is retained. To carve the seeds and fibrous interior, add salt and smeared inside with olive oil. Put it in the pan, preheated 170 ° C oven for about 1 hour or until tender inside.
2. The rice is washed and put to boil for 40 min. In 1 liter of water salted or until soft. Drained.
3. Olive oil is heated and it pour leeks and celery. Stir 4-5 min., Add the mushrooms, mixed high heat until they begin to turn red. Pour the wine and stir until almost evaporate. Pour cherry, apple, rice and sage. Season with salt and pepper to taste.
4. Pumpkin fill and bake another 30 minutes. Serve slightly warm or at room temperature.