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Stew of pumpkin and leek with azuki, miso and rosemary

ingredients

servings

2

Fresh rosemary

1 sprig

Mustard

to taste

Miso

1 teaspoon

Japanese azuki beans

200 grams

Shoyu or Soy Sauce

1 spoon

Extra virgin olive oil

1 spoon

Leeks

1 unit

Yellow pumpkins

200 grams

Side Dishes from Italy

Stew of pumpkin and leek with azuki, miso and rosemary

Stew of pumpkin and leek with azuki, miso and rosemary

vegan high in fiber high in iron high in potassium high in magnesium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stew of pumpkin and leek with azuki, miso and rosemary

The cooked pumpkin Long has a wonderful calming effect on the mind and body. I like to pair it with azuki, so we work on a good combination: energy water and earth energy.

Stew of pumpkin and leek with azuki, miso and rosemary step 1

step 1

Slices leek and pumpkin into pieces not too small. Warms the oil in the pan and let them brown a little.

Stew of pumpkin and leek with azuki, miso and rosemary step 2

step 2

I'll add one or two tablespoons of water to keep the oil temperature low.

Stew of pumpkin and leek with azuki, miso and rosemary step 3

step 3

Then add a little glass of water and make simmer covered for 15-20 minutes.

Stew of pumpkin and leek with azuki, miso and rosemary step 4

step 4

When cooked, add the soy and cook another minute or two sauce.

Stew of pumpkin and leek with azuki, miso and rosemary step 5

step 5

While the stew is cooking, mix in a small bowl miso, mustard and a little chopped rosemary.

Stew of pumpkin and leek with azuki, miso and rosemary step 6

step 6

Mix this dressing to azuki and is ready!

Stew of pumpkin and leek with azuki, miso and rosemary step 7

step 7

Servants stew with azuki beans and add a cereal grain to complete the dish.

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