Pumpkin Puree with Chicken Gizzard

Pumpkin Puree with Chicken Gizzard

Pumpkin is the most beautiful main course ingredient of the autumn season. This recipe will come to your mind first when you see a pumpkin.

It is absolutely essential that you use seasonal ingredients in all of your meals. It is both fresher in the season and adds more flavor to your meals. Auntum is also pumpkin season. The pumpkin that adorns the grocery store shelves in November also adds color to your dining table all winter. Because it is delicious in every way, you can do whatever you want with it.

We will also have a suggestion to prepare your delicious puree. Beko Blender, with its 800 W motor power, stainless steel 4-blade system, serrated blades, 6 speed settings and 1,75 L Glass Jug capacity is an elegant and powerful blender that can handle a variety of blending tasks.

Step by Step:

1. Rinse and clean the gizzards. Boil water in a pot and add gizzards for 20 minutes.

Then drain it. When they cool down cut gizzards bite size.

2. Take pumpkins on a pot, add the water and bring it to a boil for 30 minutes.

3. Preheat oven to 180°C.

4. Clean mushrooms with paper towel, rinse the okras.

5. In a large bowl mix chicken gizzards, mushrooms and okras with olive oil, garlic and

spices.

6. Pour the mix on baking tray and use baking sheets. Roast them about 30 minutes.

7. Drain the pumpkins take a side. Same pot heats the oil, sauté onion for 3 minutes,

until they get brown. Add tomato paste and stir. Then add 20 ml water, stir and

boiled pumpkins. Smash pumpkins on the pot. When everything get smash add salt

and paper, mix well.

8. Take puree on plate place chicken gizzards and vegetables on the top. Serve with

side salad you like. Enjoy!