colorful pumpkin pan
There are still a lot of pumpkins left from the autumn harvest - so it's a great idea to try out a colourful pumpkin pan with winter vegetables - and the whole thing in a festive look with elegant tableware - because when it looks nice, it tastes even better.
For about 2 servings:
- 500 g Brussels sprouts
- 500 g Hokkaido pumpkin
- 2 red onions
- 150g mushrooms
- 1 pack of young spinach
- 2 tablespoons rapeseed oil
- 1 good pinch of Makasol Colorful Herb Salt
Preparation:
- Wash the Brussels sprouts, cut off the stalks and remove the outermost leaves. Wash the pumpkin, remove the seeds and cut into cubes of about 2 cm. Peel the onion and chop roughly. Wash the spinach. Clean and chop the mushrooms.
- Heat the oil in a pan and fry the onion briefly. Add the Brussels sprouts, pumpkin, mushrooms and chickpeas and fry in the pan until the pumpkin is almost soft. Finally, mix in the spinach and sauté briefly. Season the vegetables with the herb salt. Stir again. Done!
Photo(s): Nina Friedl
