Carbonada criolla (Baked pumpkins stuffed with meat and peaches)

Ingredients for Carbonada criolla (Baked pumpkins stuffed with meat and peaches)

Instructions for Carbonada criolla (Baked pumpkins stuffed with meat and peaches)

To prepare the Carbonada criolla (Baked pumpkins stuffed with meat and peaches) recipe, please follow these instructions:

Roughing græskarret good exterior. Cut a lid in the end where the stem sits. Foundry core and the filamentary fiber scrape out with a spoon, both of the lid and græskarret.

Brush the inside with soft butter and sprinkle some græskarret with sugar into it, so the sugar puts græskarret. shake it everywhere. Græskarret style in a baking pan and bake it in the oven at 170 degrees C, for it is so tender that can be easily inserted in it, but not such that it can't be filled.

Cut the meat into cubes about the size of walnuts. Heat the oil in a frying pan and Brown up flesh everywhere, while stir in the pieces of meat in the tanned skins. load a bowl using a slotted spoon.

Add the remaining fat, onion, green pepper and garlic and fry it until it is soft but not brown. Pour in the broth and bring to the boil.

Pieces of meat came in along with the tomatoes, which are peeled g liberated for cores. Add additional oregano, bay leaf, salt and pepper. Put the lid on and let it småstege in about 15 minutes.

Add the shredded sweet and white potatoes (the sweet can be omitted). Cut the zucchinierne in slices of ½ CM's thickness. Got them in and cook it further 10-15 minutes.

Part corn flasks in 2 ½ cm. Thick slices and add to know besides halved peaches and boil, covered, about 5 minutes.

Pour Pan contents gently down in grass carriage and style it in the oven about 15 minutes.

Server grass carriage on a round platter.