Pumpkin with mushrooms

Now there is a Christmas fast and I propose to diversify it with delicious and hearty dishes. This dish is also suitable for those who observe their figure.

For this dish we will need a pumpkin. I love a long pumpkin, it is popularly called an "intercept", due to the fact that the pumpkin itself is long and only at the very end it increases in the form of a flask. What I like about it is that the pumpkin is very tasty, sweet, it consists entirely of pulp and only at the very end, where the seeds are located.

As you know, pumpkin is very hard to clean, because it's not an apple or a potato. To facilitate the process, I cut off the right amount from the pumpkin. I cut the cut piece of pumpkin lengthwise, along the floors, and cut the layers as thick as I need. In this case, I cut a pumpkin with a thickness of 1 -1.5 cm .

Now we put the pumpkin semicircle on the table, cut off the rough part of the pumpkin with a knife, it will not take effort to cut 1.5 cm. If necessary, we clean the pumpkin if there are any seals left, but these are trifles.

And so. We take the pumpkin with its cubes and simmer on medium heat under a lid in vegetable oil for 10 minutes .

Diced onions, three carrots on a coarse grater (I have a grater for Korean carrots), cut fresh mushrooms into plates (I have frozen champignons already cut into plates), put everything in a frying pan and fry in vegetable oil.

Pour our roast into the pumpkin, mix everything together, add mushroom (meat) broth (I often freeze excess broth in sour cream cups), salt, pepper and simmer for another 10-15 minutes. At the end, add the parsley. Enjoy your meal.