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Pumpkin Cream Stew

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Источник: Recommended by CookPal

  • 40 Min
  • 4 Порции
  • $12

ИНГРЕДИЕНТЫ

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🧅 1/2 onion (100g), sliced
    • 🎃 135g pumpkin, diced
    • 🍄 50g shimeji mushrooms, separated
    • 🥦 60g broccoli florets

  • Seasoning

    • 🧈 30g salted butter
    • 3 tbsp all-purpose flour
    • 💧 200ml water
    • 1/2 tbsp consomme
    • 🥛 200ml milk

ШАГИ

1

Slice the onion, dice the pumpkin into 2cm cubes, separate the shimeji mushrooms, and prepare the broccoli by microwaving with 1 tbsp water for 1 minute. Drain the water.

2

Cut the chicken thigh into bite-sized pieces.

3

Heat butter in a pot over medium heat, add chicken and onion, and sauté until the chicken changes color. Add pumpkin and shimeji mushrooms, stir until coated with oil, then add flour and cook on low heat until the flour is no longer raw.

4

Add water and mix until smooth. Add consomme, stir, and bring to a boil. Cover and simmer on low heat for 6 minutes.

5

Add milk and broccoli, and cook on low heat for 2–3 minutes while stirring until thickened.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

320

Калории

  • 25g
    Белок
  • 20g
    Углеводы
  • 15g
    Жиры

💡 Советы

Serve with baguette or rice for a complete meal.You can substitute shimeji mushrooms with button mushrooms if unavailable.For a richer flavor, use heavy cream instead of milk.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.