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Ingredients
Stuffed Pumpkin with Carrot Salad
- Ingredients
- 4 little green Pumpkin
- 1 shallot
- 3 Tbsps olive oil
- 150 grams
- 2 Tbsps raisins
- 275 milliliters Vegetable broth
- 2 Tbsps grated Cheese (such as Bergkäse)
- salt
- 1 tsp lemon juice
- freshly ground peppers
- 3 carrots
- 1 tsp liquid honey
- 2 Tbsps apple cider vinegar
- 3 Tbsps freshly chopped parsley
Rinse the pumpkins and cut off a lid from each. Scoop out the pulp from each pumpkin, leaving up to nearly 1 cm (approximately ½ inch) thick edge, and chop the pulp. Peel the shallot and finely chop.
Heat 1 tablespoon olive oil in a pan and saute the shallot with the chopped pumpkin pulp until soft. Add the basmati rice with the raisins and pour in the vegetable broth. Cook for about 25 minutes until quite done.
Place the hollowed pumpkins in an oiled baking pan. Mix the grated cheese into the cooked rice, season with salt, lemon juice and pepper, and pour the mixture into the hollowed pumpkin. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 25 minutes. Pour a little water in between as required.
For the salad, peel the carrots and finely grate. Mix the grated carrots with honey, apple cider vinegar and remaining olive oil, and season with salt.
Serve the salad with stuffed pumpkins on plates and garnish with parsley.
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 7.28 g | (7 %) | ||
| Fat | 11.77 g | (10 %) | ||
| Carbohydrates | 50.07 g | (33 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 4.16 g | (14 %) |