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Roasted pumpkin
1 serving
Pumpkin peeled and seeds are cut into 6-10 mm thick identical slices. They are sprinkled with salt, breaded in flour and fried on both sides (in a pan or baking tray) with fat until a ruddy crust forms. The oven is brought to readiness. Served with butter, sour cream, sauce (milk, sour cream or sour cream with tomato). When served, dill is sprinkled.
Pumpkin peeled and seeds are cut into 6-10 mm thick identical slices. They are sprinkled with salt, breaded in flour and fried on both sides (in a pan or baking tray) with fat until a ruddy crust forms. The oven is brought to readiness. Served with butter, sour cream, sauce (milk, sour cream or sour cream with tomato). When served, dill is sprinkled.
butter - 15 g, or margarine - 15 g, or vegetable oil - 15 g, dill to taste, pumpkin - 250 g, salt to taste, flour - 5 g, sour cream - 40 g
