Yield: 1 Servings
|2¼ pounds||Pumpkin, fresh|
|½ cup||Meat stock|
|;Salt & Pepper to taste|
|Sugar; to taste|
|Vinegar; to taste|
|2 tablespoons||Dill, fresh; finely chopped|
|2 tablespoons||Parsley, fresh; finely chop|
Peel and clean pumpkin and cut into sticks. In a large skillet, melt the butter, and braise the pumpkin sticks. Add the meat stock, bring to a boil, and simmer for about 8 minuts, or until fork-tender.
Season to taste. Stir in dill and parsley. Serve immediately. Serve with pan-fried liver and rice.
Source: "The Creative Gardener's Cookbook"