Pumpkin with millet and chanterelles
4 servings
90 minutes
Before preparing this dish, the pulp is taken out of the pumpkin. There is no need to throw it away - it will definitely come in handy someday. This pumpkin is served in the kalachnaya "Mark and Lev", which is located in the Zaoksky district. Nika Ganich, the author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us .
1
Carefully cut off the top of the pumpkin and remove the flesh with seeds (the flesh can be used for another dish).
- Pumpkin: 1 piece
2
Boil millet in water in a 1:2 ratio. Boil the mushrooms. Clean the vegetables, cut them into small cubes, and sauté in oil until cooked.
- Millet: 100 g
- Chanterelles: 150 g
- Turnip: 50 g
- Carrot: 50 g
- Onion: 50 g
- Garlic: 10 g
- Vegetable oil: 30 ml
3
Mix mushrooms and vegetables with porridge, add salt and spices. Place in the pumpkin and cover with the top.
- Chanterelles: 150 g
- Turnip: 50 g
- Carrot: 50 g
- Onion: 50 g
- Garlic: 10 g
- Salt: 2 g
- Spices: 1 g
4
Wrap the stuffed pumpkin in foil and place it in a preheated oven at 160 degrees for 60 minutes.
- Pumpkin: 1 piece
5
Then remove the foil. Brush the pumpkin with oil and put it in the oven for another 10 minutes to brown.
- Pumpkin: 1 piece
- Vegetable oil: 30 ml
6
Before serving, make cuts on the sides of the pumpkin to let the filling out.
