Stuffed Vegetables

Braised Stuffed Young Pumpkins

An inspiration from Italian cooking, stuffed zucchini braised in tomato sauce.   Instead of zucchini, I used young pumpkin.  Stuffed young pumpkin with spiced mince pork with herbs then braised.

Variations: stuff the very young pumpkin with ricotta, egg and cheese then fried.  It is a delicious dish, you may have to prepare a lot of leafy salad to go with it.

Ingredients for stuffing

mince pork-100 g

fresh chopped coriander-2 tablespoons

chilli powder-a pinch

garlic- a clove, peeled and chopped

rice-medium grain, a tablespoon

olive oil- 1 tablespoon

salt to taste- a pinch

For braising

red tomato chopped-cooked

tomato paste- t tablespoon

oil vegetable or olive -1 tablespoon

garlic and a bay leaf

stock or water-a cup

cook for 5 minutes over low heat to make the braising sauce

the braising sauce is cooked

To Stuff the Vegetables

Cut the top of young pumpkins, scoop out the inside, chop

Mix the stuffing ingredients and the inside of the pumpkins together

Fill the vegetables with the stuffing

Place the stuffed vegetables on the pot to braise with the

braising sauce - tomato sauce

Braise the stuffed vegetables

two stuffed potatoes are added

Put the lid on, cook to simmer for 2 minutes, then

braise over a low heat undisturbed for 24 minutes.

Check it out, stir gently, you may have to add about 1/4 cup water,

drizzle extra olive oil, cover the pot then braise for 18 minutes longer

Saucy and Succulent Stuffed Vegetables.

Serve hot with crusty bread

***

Other vegetables can be stuffed with this filling: potato, zucchini, tomato, capsicum. Eggplant.

The Finished Dish

A dish that is good to be served in a cool to cold weather.  It is excellent cooking for the start of winter. Soft, succulent meat and vegetables braised in delicate flavour of tomato sauce for anyone to enjoy

Happy Cooking

Until Next Post

Thanks For Stopping By

Susy