| Type | Per person |
|---|---|
| Energy | 77 kcal |
| Fat | 2 gr |
| of which saturated | 1 gr |
| Carbohydrates | 12 gr |
| of which sugars | 5 gr |
| Fibres | 2 gr |
| Protein | 3 gr |
| Salt | 0.1 gr |
Pumpkin with dill sauce
Main course
2 persons
20 - 30 min
With seasonal products
350gr vegetables p.p.
Ingredients
2 persons
| 2 tablespoons cooking cream light |
| ½ dl semi-skimmed yoghurt |
| 1 dl vegetable stock with less salt |
| 2 tablespoons dill (fresh or from the freezer) |
| 700 grams of pumpkin |
| 2 tablespoons cornstarch |
Preparation
1. Peel the pumpkin, remove the strands and seeds. Cut the flesh into cubes.
2. Cook the pumpkin in water with 1 tablespoon of dill for ± 20 minutes until tender.
3. Mix the cornstarch with the cream to a smooth paste and dilute with the yoghurt.
4. Bring the stock to the boil and add the porridge, stirring well. Let the sauce come to the boil while stirring.
5. Flavour the sauce with pepper and the rest of the dill.
6. Drain the cooked pumpkin and mix in the sauce.
Menu suggestion: Delicious with roasted chickpeas and mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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