Pumpkin carpaccio

4 servings

30 minutes

Rating (2 ratings)


400 g pumpkin flesh, peeled and deseeded
50 g butter or margarine
3/4 dl water
3/4 dl white wine vinegar
3/4 dl Dansukker Cane Sugar Granulated
1 tbsp grated fresh ginger
2 sprigs of oregano
200 g feta cheese
50 g hazelnuts


Slice the pumpkin thinly. Melt the fat in a frying pan. Add the water, vinegar, sugar, ginger and oregano. Boil the pumpkin slices in the marinade until just tender. Arrange on four plates. Chop the nuts and toast them in a dry frying pan. Sprinkle the nuts over the pumpkin slices and crumble the feta on top. Drizzle with some of the cooking liquor. Serve with bread, for example skeleton rolls.

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