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Hot Diced Pumpkin Recipe
|Cooked pumpkin liquid||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Egg yolks||2 , beaten|
|Cold butter||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1849 Calories from Fat 644
% Daily Value*
Total Fat 73 g112.9%
Saturated Fat 43.6 g217.8%
Trans Fat 0 g
Cholesterol 531.4 mg
Sodium 241.7 mg10.1%
Total Carbohydrates 299 g99.7%
Dietary Fiber 21.8 g87.3%
Sugars 55.6 g
Protein 51 g101.2%
Vitamin A 5979.6% Vitamin C 656.2%
Calcium 92.6% Iron 199.2%
*Based on a 2000 Calorie diet
Cook the pumpkin in a small amount of salted water until it is tender.
Drain it, reserving the liquid from the sauce.
Melt the 3 tablespoons of butter; stir in the flour until well-blended.
Add 2 cups of liquid from the pumpkin (add water to make this amount, if needed).
Stir the mixture until it is slightly thickened.
Add the lemon juice and egg yolks.
Add the cold butter and stir until it is melted in.
Last, add the chopped parsley.
Pour the mixture over the hot pumpkin and serve.