INGREDIENTS
- – 1 giant pumpkin (hole it out) and bake.
- – 3 boiled corn.
- – 2 onions (brunoise).
- – 1 pink bell pepper (brunoise).
- – 1 inexperienced bell pepper (brunoise).
- – 2 cloves of garlic (minced).
- – 800 g of shoulder (giant minimize).
- – 2 Potatoes (giant minimize).
- – 2 carrots (not very skinny slices).
- – 2 potatoes (Giant minimize).
- – 300 g of pumpkin (giant minimize).
- – Half a liter of crushed tomato.
- – Salt and pepper to style.
- – 3 bay leaves.
- – Half a liter of vegetable broth.
- – Floor chili tbsp.
- – Candy paprika 3 tbsp.
- – Cumin half tbsp.
- – Dried apricots (peaches or apricots) 300 g.
- – Inexperienced chopped inexperienced half for the tip.
Carbonada in pumpkin
PROCEDURE:
For the pumpkin:
1. Lower the highest off the pumpkin and, scraping the within with a spoon, take away the filaments and seeds, place cubes of butter inside, season with salt and pepper.
2. Place in a roasting pan and bake over average warmth for about 40 minutes. The pulp must be tender however the pumpkin should retain its form.
For the carbonade:
1. In a saucepan, warmth the oil and brown the meat minimize into 2×2 cubes.
2. Add the onion and bell peppers till the onion is clear. Add the carrot.
3. Add the marginally crushed tomato and the broth.
4. Add the potatoes, candy potatoes, pumpkin, dried apricots hydrated for half-hour in water and the corn minimize into skinny rounds. Season it.
5. Cook dinner over low boil, with out stirring, till the rice is cooked. Regulate seasonings to your style.
6. Stuff the beforehand cooked pumpkin.
