Hokkaido stew
For this Hokkaido stew you need the following ingredients:
- 1 hokkaido pumpkin
- about 5 big carrots
- 10 potatoes
- 1 large onion or 1 leek
- 0.2 l of cream or creme fraiche
- spices
preparation
- Peel carrots and cut into slices, cook with 1 vegetable bouillon cube, 2 casserole casseroles and 1.5 L water for 5 minutes.
- Peel the potatoes and cut into small pieces and cook for about 12 minutes separately in salted water. Add onions or leeks to the carrots.
- Halve the Hokkaido, cut into slices about 2 - 3 cm thick, corer with a sharp knife, if necessary, remove the peel with a potato peeler (but do not have to) and bring to a boil with the carrots and potatoes and parsley, basil, chilli , Provence herbs, pepper, rosemary, marjoram, ginger and garlic.
- The Hokkaido is fixed moderately fixed. Let it simmer for about 10 minutes, add the cream or creme fraiche and let it taste.
We like to eat sausage or krakow, but can also be beef, pork or poultry.
