Garnish with pumpkin

Side dishes with vegetables are very tasty, you just need to know what spices and herbs they go well with. Pumpkin, oddly enough, is good with Mediterranean ingredients – rosemary, basil, oregano – but our traditional onions, garlic, parsley and dill are just as good.

Greek-style pumpkin garnish

We will need

Filling: 500 g chopped pumpkin flesh, 400 g peeled and chopped tomatoes, garlic, basil, sea salt or feta cheese, olive oil, black pepper.

Cooking

: Pat the pumpkin flesh dry and fry in olive oil, add tomatoes, crushed garlic and stew for about 15 minutes. Serve sprinkled with basil, black pepper and crumbled cheese.

Brazilian Pumpkin Garnish

We will need

Pumpkin diced into 500g, a bunch of green onions, 3 garlic cloves, 2 tablespoons of butter.

Cooking

Pumpkin: roast pumpkin on 1 tbsp. spoonful of oil, cover with a lid, turn down the heat and simmer until soft. Add chopped onion and garlic and oil and cook 2-3 minutes, increasing the heat. Stir the dish constantly, adding 2 tbsp. of tomato juice if necessary. spoonfuls of water.

Pumpkin garnish à la française

We will need

For the mashed potatoes: baked pumpkin flesh – 500-600 g, egg yolks – 3, 100 ml of heavy cream, salt, nutmeg. For the soufflé: pumpkin puree, 3 beaten egg whites, 100 grams of semolina.

Cooking

: roast or stew pumpkin, put in blender, add yolks and cream and whip. If the pumpkin is watery, you can make a souffle out of it: pumpkin puree, whipped whites and semolina with a pinch of salt, pour the mass into a mold and bake.

Pumpkin side dish the American way

We will need

: 5 slices of bacon, 600g chopped pumpkin flesh, 2 onions, 1 cup cream or sour cream can be replaced with bio-yogurt , herbs to taste.

Cooking

Cook bacon in a pan until crispy, place it and in the melted fat gently fry pumpkin and onion. Add cream or sour cream, salt and stew. At the end, add the finely chopped herbs, serve with the meat, garnishing each portion with a crispy slice of bacon.