Pumpkin Casserole

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INGREDIENTS:
  • 1 kg pumpkin
  • 3 tbsp butter
  • 1/8 litre meat stock
  • salt
  • pepper
  • sugar
  • vinegar
  • 2 tbsp finely chopped dill
  • 2 tbsp finely chopped parsley


    DIRECTIONS:
    Peel and deseed the pumpkin with a spoon and cut into thin strips.
    Melt the butter and add the pumpkin. After a couple of minutes pour in the beef stock.
    Bring to the boil and cook for approximately eight minutes.
    Season with salt, pepper, sugar and vinegar.
    Add dill and parsley.



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