Marine pumpkin - 4 delicious recipes presented

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Anonim

Have you ever eaten marinated pumpkin? No? Then now is the time! Here are 4 delicious marinated pumpkin recipes.

Since pumpkin itself has very little taste of its own, you shouldn't just prepare it like that, but always flavor it. To give the pumpkin a spicy taste, you can marinate the vegetables, for example. You will find countless delicious recipes in cookbooks and on the Internet that really offer something for every taste. Not least because the pumpkin has experienced a real run in recent years and is now being grown again in many gardens (reading tip: Planting pumpkins - 2 options), the cookbooks and the Internet are full of recipes.

You will surely taste the following four recipes very well. They are easy to imitate and also offer something for every taste. Just give them a try and see for yourself how delicious a marinated pumpkin can taste.

» Variant 1

Ingredients for 4 servings:

  • 800 g pumpkin (nutmeg)
  • Olive Oil
  • 4 small white onions
  • 300 ml strong red wine
  • Balsamic Vinegar
  • maple syrup
  • S alt
  • Pepper from the mill
  • 2 bay leaves
  • 6 peppercorns
  • 1 clove
  • fresh mint

Preparation:

First remove the seeds, fibers and skin from the pumpkin, then cut the flesh into bite-sized cubes. Peel the onions and cut into fine rings. Heat 5 tbsp olive oil in a high pan and sauté the pumpkin for about 10 minutes. Keep turning.

Then add the onions and sauté, then deglaze everything with red wine. Bring to a boil and then add 100ml of water. Add bay leaves, clove and peppercorns and season with a pinch of s alt. Then simmer for 10 minutes over medium heat.

2 minutes before the end of the cooking time, add a few mint leaves, 1 to 2 tablespoons vinegar and 1 to 2 tablespoons maple syrup. Season again with s alt, then allow the pumpkin to cool in the marinade. Serve lukewarm garnished with mint.

»Variant 2

Ingredients for 4 servings:

  • 1 kg pumpkin
  • S alt
  • 6 tablespoons olive oil
  • 1 medium onion
  • 1 tablespoon brown sugar
  • 5 tbsp apple cider vinegar
  • S alt
  • pepper

Preparation:

First cut the pumpkin in half and cut out the fibrous middle including the seeds. Then slice the flesh as thinly as possible. Place the slices in a shallow casserole dish and sprinkle with coarse s alt. Let the water steep for about 10 minutes, then dab thoroughly with kitchen paper.

Heat the olive oil in a pan, fry the pumpkin slices in batches, turning once in between and then drain on kitchen paper.

Cut the onion and sauté with the sugar in the same pan until translucent. Pour in the vinegar and 5 tablespoons of water and simmer over low heat until the liquid has reduced by half.

Arrange the pumpkin slices in a fan shape on a serving platter and pour the onion sauce over them. Cover with foil and chill in the fridge for several hours.

» Variant 3

Ingredients for 4 servings:

  • 800g butternut squash
  • 400 ml freshly squeezed orange juice
  • 2 tsp rosemary
  • 4 garlic cloves
  • 4 tsp rapeseed oil
  • S alt
  • pepper

Preparation:

Peel the butternut squash and cut into wedges. Quarter the unpeeled garlic and mix with the remaining ingredients. Season everything vigorously. Place the pumpkin in the marinade for at least an hour (it is best to let the pumpkin marinate overnight at room temperature). Then steam the pumpkin with the marinade at 200°C in the oven for 25 minutes until soft.

» Reading tip: Steaming the pumpkin - That's how it's done

» Variant 4

Ingredients for 4 servings:

  • 700 g pumpkin (preferably Hokkaido)
  • 1 unwaxed lemon
  • 2 garlic cloves
  • 1 bunch rocket
  • 6 pickled tomatoes (oil)
  • 4 tablespoons olive oil
  • S alt
  • 50 ml white wine (dry) or vegetable stock
  • black pepper
  • 1 tbsp pine nuts

Preparation:

Cut the squash into 1/2-inch slices. Wash the lemon in hot water, dry it and cut fine zest from the peel. Squeeze half the lemon and finely slice the garlic.

Heat the oil, brown the pumpkin slices on both sides over a medium heat, then place in a flat dish and season with s alt. Deglaze the roast stock with lemon and white wine and 20add ml of water. Add the lemon zest, garlic, arugula and tomatoes and season with s alt and pepper. Pour the brew over the pumpkin and leave for at least 8 hours.

Before serving, toast the pine nuts in a dry pan until fragrant and then sprinkle over the pumpkin.