Pumpkin with apples

1 serving


Cut the apples into wedges, peel and cut the pumpkin into cubes of about 3x3x3, cut the onions into large rings, mix the oil with water (water is twice as much as oil), pour into the bottom of a warmed frying pan (it is especially convenient to cook in a cepter pan). When the onions start to turn slightly pink, invest the diced pumpkin and, after a short time, coat the pumpkin with apples. When the apples are soft, stir the contents of the pan with two tablespoons of grated horseradish cooked on lemon juice. It is very good to add five-minute jam from blackcurrant berries. Grated horseradish should be harvested in advance and kept in the refrigerator. This is a surprisingly delicious seasoning, very healthy and comfortable in home cooking, when the hostess can have something constant at hand that gives the dish a savoury freshness. If grated horseradish is prepared in advance, it loses its unpleasant burning and becomes desirable to both children and adults.