Baked pumpkin with mung bean porridge
1 serving
40 minutes
Mung bean is cooked in broth with caramelized vegetables, large pieces of pumpkin are baked with olive oil, thyme and honey, after which together they form a wonderful duet.
1
Finely chopped onion and carrot are sautéed in olive oil in a deep skillet until they start to caramelize. Then add mung beans, stir, and pour in water just enough to cover the beans and vegetables slightly. Season with salt and pepper, and cook for half an hour on low heat, adding water if it evaporates. To the cooked mung porridge, add finely chopped parsley and mint, squeeze the juice of half a lemon, mix, and let it steep for a few minutes. Meanwhile, preheat the oven to 200 degrees.
- Onion: 1 head
- Carrot: 1 piece
- Olive oil: 50 ml
- Mung peas: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 10 g
- Mint: 10 g
- Lemon: 0.5 piece
2
Slice the pumpkin into about one centimeter thick pieces, coat them with olive oil, and sprinkle with salt, pepper, rosemary, and thyme leaves. Arrange the pumpkin on a baking sheet and send it to the oven for fifteen minutes. Drizzle a little honey on the finished slices and return to the oven for another two minutes. Serve with pea porridge.
- Pumpkin: 200 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: pinch
- Thyme: to taste
- Honey: 1 teaspoon