Have you tried to cook roast with pumpkin instead of potatoes? Surprise your family in the pumpkin season with a new dish: it turns out very bright and unusual, what tastes, what looks! Pumpkin, cooked in the company of meat, acquires a new, special, not pumpkin taste. But it is better to try once than read a hundred times! Just do not be tempted to put the same in a roast potato - try the original version with a pumpkin.
And in order to make the roast with pumpkin tasty, you need to choose the pumpkin correctly. Best of all - nutmeg or arabat, in the shape of a bottle - it is the most delicious and bright!
Ingredients for Roast with Pumpkin
- pork - 0, 5 kg;
- a whole small pumpkin or half the average;
- carrot - 1 medium;
- bulb onion - 1 small;
- salt - 1 incomplete table. l or to taste;
- ground black pepper - 1/4 tsp;
- sunflower oil;
- parsley, dill;
- 2-3 glasses of water.
Method of cooking roast with pumpkin
Heat up the sunflower oil in the pan, cut the onions smaller and start to fry over medium heat, stirring occasionally.
When the onions become translucent, add a grated carrot to it. Fry, stirring, together for 3-4 minutes.
Next, add meat cut into slices of approximately 2x2 cm in the pan.
Salt (for now, take half the salt - half a tablespoon), pepper, mix and continue to fry the onions and carrots along with the meat - until its color changes.
Then pour water into the pan - enough to completely cover the meat (about 2-3 cups), cover with a lid and leave to stew at a low boil for 30-35 minutes.
Meanwhile, clean the pumpkin. We will get the middle one with a spoon - do not throw it away, pumpkin seeds can be obtained, dried and eaten - they are tasty and healthy.
Peel the skin, and cut the flesh into large cubes. Pumpkin is cooked faster than potatoes, and therefore it needs to be cut into bigger pieces than potatoes for roast.
After the meat has steeped for half an hour or a little more, we shift the contents of the pan to the pan, add the pumpkin, add to the salmon and mix. You can continue cooking both on the stove and in the oven - in this case, put the meat and pumpkin in the baking dish and cover with foil.
Stew roast in a saucepan under a lid for 25 minutes on a small light so that the pumpkin does not boil much and the pumpkin does not boil soft. No need to stir - then the cubes of the pumpkin will remain whole, beautiful and neat. If you cook in the oven - bake at 180ºC for about 45 minutes.
For 2-3 minutes until cooked, add chopped parsley and dill to the pumpkin roast. Greens on the background of a bright orange pumpkin looks very colorful!
Let the roast leave for a couple of minutes with greens and turn it off.
Aromatic, delicious roast pumpkin ready!
