Pan fried pumpkin, carrots, parsnip, cavalo nero and pancetta

Pan fried pumpkin 32

Halloween is coming…. and pumpkins are everywhere. I like the taste of pumpkin and even if it is pretty hard to peel and prepare, in my opinion, it is worth the effort. Usually, they are quite huge and with only one, mash, pan-fried, soup… can be done. It is quite a value for money vegetable.

  • SERVE: serveserve
  • PREPARATION: 25 minutes
  • COOK: 45 minutes

What do you need?

  • 180 g of carrots
  • 120 g of parsnip
  • 150 g of cavolo nero (cabbage)
  • 250 g of pumpkin
  • 100 g of pancetta
  • 1 tablespoon of olive oil
  • Salt
  • Pepper

How to make Pan fried pumpkin, carrots, parsnip, cavalo nero, and pancetta?

  • Start by washing carefully all the vegetables
  • Peel the carrots and parsnips and put them in square pieces
  • Remove the skin and the seeds of the pumpkin
  • Put the pumpkin in square pieces
  • Steam for 10 minutes both carrots and parsnip square pieces

! In order to add some flavours, put some bay leaves and thyme in the water for having flavoured steam and therefore more flavour into the steamed vegetables

  • Chop roughly the cavolo nero (cabbage)
  • Pre-cook the cavolo nero in salty boiling water for 20 minutes

! The aim of this step is to soften the leaves of the cavolo nero

  • Drain it
  • Add the pumpkin square pieces in the steam basket and steam it for 5 minutes

! At that stage, pumpkin, carrots and parsnip square pieces are all in the steam basket

! The vegetables need to be slightly steamed and not overcooked and they will be cooked again in the pan

  • In a large pan, heat the olive oil at medium heat
  • Add the pre-cooked chopped cavolo nero and stir it for 5 to 7 minutes
  • Then add the pancetta
  • Stir it for 3 to 5 minutes
  • Then add all the steamed square vegetables and stir it for 10 minutes
  • Served it straight away

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