Pumpkin can also be different! We show this today with a super delicious recipe for goulash. Vegetarian and of course Histamine low we tables something very special this time.
Ingredients (for 4 portions):
- 500g predominantly stuck potatoes
- 400g pumpkin, kernels removed
- 2 white onions
- 4 tablespoons of rapeseed oil
- Salt
- 2 bags Histafix Bio Paprika-Rahm schnitzel
- 2 TL maple syrup
- 500ml vegetable broth
- 2 red peppers
- 1 tablespoon of verjus
- 1 handful of fresh parsley
Preparation:
- Wash the potatoes and pumpkin and peel if necessary.
- Peel the onions and dice finely.
- Heat the rapeseed oil in a large saucepan and sauté the onions in it until medium heat. Then add potatoes and pumpkin and fry for another 5 minutes. Salt the vegetables.
- Histafix Bio Paprika-Rahm Schnitzel and maple syrup dissolve in 250ml of cold water and pour into vegetables. Add the vegetable broth too.
- Boil the goulash and simmer for 10 minutes over medium heat.
- In the meantime, wash the peppers, free from the stalk and dice them in a small scale. Add the paprika cubes to the goulash after 10 minutes and simmer everything for another 10 minutes until the potatoes and the pumpkin are soft.
- Finally, stir in the Verjus and season with salt.
- Serve the goulash with rice or pasta, freshly chopped parsley and with a little yogurt at will.