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🍽️ Pumpkin with Chestnuts and Vegetables

324 kcal · 30 min · 4 servings

Ingredients

• 400 g sweet chestnut
• 1 Hokkaido pumpkin (approx. 2 kg)
• 1 tbsp vegetable oil
• 1 tbsp honey
• 1 apple
• 120 ml vegetable broth
• 1 cinnamon stick
• salt
• pepper (from the mill)
• 1 tsp lemon juice
• coriander leaves

Instructions

1. 1. Make a small slit in the shell of the chestnuts. Then boil them in boiling water for about 30 minutes until they are soft. Drain the water, let them cool down briefly, and peel them thoroughly.
2. 2. Wash the pumpkin, remove the inside, cut it into wedges and then into strips. Fry it together with the chestnuts in hot oil in a hot tajine (a traditional cooking pot) for about 5 minutes until golden brown. Drizzle everything with honey and let it caramelize slightly.
3. 3. In the meantime, wash the apple, halve it, remove the core, and cut the halves into wedges. Deglaze the vegetables with the broth, add the apple pieces and the broken cinnamon sticks, salt and pepper. Simmer everything covered for about 20 minutes until cooked through.
4. 4. Season the dish with lemon juice, salt, and pepper before serving. Garnish it with fresh coriander leaves.

Nutrition per serving

• kcal: 324
• Protein: 6 g · Fett/Fat: 5 g · Carbs: 63 g