Pumpkin garnish
2 servings
20 minutes
This pumpkin side dish is a true embodiment of the elegance of French cuisine. Light yet rich in flavor, it combines the sweetness of pumpkin with the savory notes of garlic, leeks, and ramiro peppers. The addition of soy sauce and white wine vinegar gives the dish a slight tanginess, while dry white wine fills it with a refined aroma. This side can be served as a standalone dish or as an accompaniment to meat and fish. It pairs perfectly with delicate iceberg leaves, creating a harmonious balance of textures and flavors. Historically, pumpkin has been widely used in European cuisine due to its versatility and nutritional properties. This dish embodies the French pursuit of an exquisite tasting experience, turning ordinary ingredients into a gastronomic work of art.
1
Cut the onion into half rings.
- Leek: 35 g
2
Cut the pepper into small slices.
- Ramiro pepper: 55 g
3
Cut the zucchini into small cubes.
- Zucchini: 90 g
4
Chop the garlic coarsely.
- Garlic: 7 g
5
Peel the pumpkin and cut it into small cubes.
- Pumpkin: 160 g
6
Send it to the heated olive oil in the pan.
- Olive oil: 1.5 tablespoon
7
After 3-4 minutes, add onion and pepper, and stir.
- Leek: 35 g
- Ramiro pepper: 55 g
8
After 2-3 minutes, reduce the heat to medium, pour in the soy sauce, stir, and lower the heat.
- Soy sauce: 1 tablespoon
9
Season with black pepper after 3-4 minutes.
- Ground black pepper: to taste
10
Add tomato paste and mix.
- Tomato paste: 1 tablespoon
11
After 1-2 minutes, pour in the wine vinegar. Stir.
- White wine vinegar: 1 teaspoon
12
After 2 minutes, add garlic and stir.
- Garlic: 7 g
13
Pour in white wine and stir.
- Dry white wine: 50 ml
14
The dish will be ready in 5 minutes! Stir and serve on a leaf of iceberg lettuce.
- Iceberg lettuce leaves: 1 piece
