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Hokkaido sauce

    

Recipe for delicious and smooth sauce from hokkaido pumpkin. Matches with boiled egg, cooked potatoes or grilled fish.

Cook

No. of servings

2

Ready in

30 min.

Difficulty

low

 

Categories:    

 

dill0.5tsp½teaspoon
ground nutmeg0.25tsp¼teaspoon
ground white pepper0.25tsp¼teaspoon
hokaido pumpkin1.3lb600grams
red onion7oz200grams
sour cream (fat 14-18%)1.1cup250milliliters
tabasco-
unsalted butter0.75oz20grams
vegetable salt0.5tsp½teaspoon
water¾cup2decilitres

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!

 

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