The pumpkin is a versatile winter squash. It's easy to prepare, easy to peel with a vegetable peeler or cut in half with a sharp knife. It can be baked, boiled, mashed, or have a lot of different recipes, both savory and sweet.
The pumpkin soup is a delicious sweet, creamy, or simply served with a piece of butter. You can make pasta sauce are baked or mashed potatoes with herbs and smeared on toast. TheThe possibilities are endless. It can be fried or stuffed pork ravioli or risotto. Combina'l with cauliflower, herbs and butter, to serve a fabulous mashed potatoes instead of mashed potatoes. Used in ethnic recipes from Mexico, Thailand and observe more, add a dessert. Pumpkin goes well with many spices and ingredients that can fit in many different niches.
Pumpkin integrated in stores. ThisThe vegetables are rich in beta carotene and other important nutrients such as vitamin A, folic acid, calcium, fiber and potassium, so the menu. Adds variety and flavor. It also makes a good choice as food for the children when they start solids.
When shopping for pumpkins, look for samples with no weak spots or cracks. Must be heavy for its size, when lifted. It's usually a good choice for small and large pumpkin, you can change the size of theis right for your family. You can store up to a month or so in a cool dry place.
Recipe for Butternut Squash Carbonara
This is a great recipe that can double as a dish or main course.
What you need to know
1 / 2 pound pasta of your choice
6 slices bacon, cut into 1 inch pieces
2 cups diced pumpkin
1 garlic clove, minced
1 tablespoon sage
Black pepper to taste
2 egg yolks
2 tablespoons largeCream
1 / 4 cup Parmesan cheese
Procedures
The noodles according to package directions. Fry the bacon in a skillet. Let cooked with bacon fat, but a little 'spare for cooking squash.
Garlic, pumpkin, pepper and sage. Mix until all ingredients in bacon fat. Cook until the pumpkin is tender.
In a bowl, mix egg yolks, cream and parmesan cheese. Set aside.
Drain the pasta, reserving some cookingWater. The dough in the pan and stir until well blended. Remove pan from heat.
Temper the egg mixture with a little reserved pasta water hot. Adding small amounts, stirring constantly to heat eggs without cooking them. This creates the sauce without being set. Add the sauce to the pan and pull warm covering all ingredients evenly.
Sage and serve garnished.
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