Best 3 Sauteed Pumpkin With Carrots Onions Recipes
**Savor the Goodness of Sauteed Pumpkin with Carrots and Onions: A Culinary Delight**
Embark on a culinary journey with our enticing sauteed pumpkin recipe, a symphony of flavors that will tantalize your taste buds. This vibrant dish features tender pumpkin, sweet carrots, and aromatic onions, harmoniously blended in a symphony of textures and flavors. As the pumpkin, carrots, and onions caramelize in a skillet, they release their natural sugars, creating a delightful glaze that coats each morsel. Whether you're looking for a delectable side dish or a vegetarian main course, this sauteed pumpkin dish is sure to impress. Accompanying this recipe are two variations that will further elevate your culinary experience. Discover the delightful combination of pumpkin, spinach, and feta cheese, or embark on a tangy adventure with the pumpkin, tomatoes, and bell peppers variation. Each recipe is crafted to showcase the versatility of pumpkin and provide a unique味覚の饗宴. So, gather your ingredients, prepare your skillet, and let's embark on this delectable journey together.
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
CARROT PUMPKIN SOUP
Bursting with flavor, this comforting, vegetarian carrot pumpkin soup is wholesome, nutritious and perfect to feed a whole family on a lazy night.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
- Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
- Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
- Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 120 calories, Sugar 5.6 g, Sodium 666.2 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.4 g, Fiber 2.4 g, Protein 1.5 g, Cholesterol 1 mg
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