Hokkaido sauce
; void(0);){kind=small}
552Recipe for delicious and smooth sauce from hokkaido pumpkin. Matches with boiled egg, cooked potatoes or grilled fish.
recipe,photo-recipe,hokaido pumpkin,Legume stews and sauces,,Gluten-Free
Legume stews and sauces
Ingredients
Ingredients
| dill | 0.5 | tsp | ½ | teaspoon | |
| ground nutmeg | 0.25 | tsp | ¼ | teaspoon | |
| ground white pepper | 0.25 | tsp | ¼ | teaspoon | |
| hokaido pumpkin | 1.3 | lb | 600 | grams | |
| red onion | 7 | oz | 200 | grams | |
| sour cream (fat 14-18%) | 1.1 | cup | 250 | milliliters | |
| tabasco | - | ||||
| unsalted butter | 0.75 | oz | 20 | grams | |
| vegetable salt | 0.5 | tsp | ½ | teaspoon | |
| water | ¾ | cup | 2 | decilitres |
Recipe
1.
unsalted butter 0.75 oz (20 g) • red onion 7 oz (200 g)
Peel onion and chop it finely. Cook in a little bit of butter in the pot.
2.
hokaido pumpkin 1.3 lb (600 g) • water ¾ cup (200 ml) • vegetable salt 0.5 tsp • ground white pepper 0.25 tsp • dill 0.5 tsp • ground nutmeg 0.25 tsp • tabasco
Peel hokkaido and grate it finely. Put it in the pot. Cook for a while and season it. Pour water and let it braise covered for about 10 minutes.
3.
sour cream (fat 14-18%) 1.1 cup (250 ml)
Pour sour cream in the pot and cook for about 5-10 minutes while stirring frequently.
Bon appetit!