8 nov 2009

Cream of pumkin


8oo grams of pumpkin

500 g potatoes

1 onion

1 clove garlic

3 tablespoons oil

1 lt vegetable stock

1 teaspoon sage

1 / 2 teaspoon salt

2 tablespoons Parmesan

pepper and chilli


Mince the onion and put it in a large skillet with garlic and oil. Sauté the pumpkin and the potatoes cut into cubes and add the salt. Making wilt slightly, add vegetable stock gradually, add sage and pepper and cook for about 20 min. When cooked, blend and serve with a sprinkling of Parmesan.

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