Red Wine Poached Pumpkin
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pumpkin
- olive oil
- 4 small, white onions
- 300 milliliters full-bodied Red wine
- balsamic vinegar
- Maple syrup
- salt
- freshly ground peppers
- 2 bay leaves
- 6 peppercorns
- 1 cloves
- fresh mint
Preparation steps
1.
Remove the shell and seeds of the pumpkin and cut the flesh into bite-size cubes. Peel the onions and cut into thin rings. Heat 5 tablespoons of oil in a large frying pan and saute the pumpkin, covered, for about 10 minutes, then add the onion and fry for a few more minutes. Deglaze the pan with red wine, bring to the boil, then add another 100 ml (approximately 3 ounces) of water. Add the bay leaves, clove and peppercorns. Add a little salt to taste and let simmer for 10 minutes over medium heat. Add some mint leaves, 1-2 tablespoons of vinegar and 1-2 tablespoons maple syrup just before removing from heat. Season again with salt, then let the pumpkin cool in the sauce.
2.
Serve warm, garnished with mint.
3.
Serve with fried sausages if desired.
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