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Start cookingWhat's in it
4
1
Small tin of tomato paste
0.5
Bouilloncube (= 5 gr.)
350 g
Marrowfats (jonge kapucijners) + juice
150 g
Tinned sweet corn + juice
200 g
Parsnip
250 g
Mushrooms
300 g
Pumkin
1
Big onion
Salt and pepper
Unpolished rice
1
Garlic clove
2 teaspoons
Sweetpepperpowder (milde paprikapoeder) to taste
1 teaspoons
Cayennepepper
How to do it
1
Clean and dice the pumkin and the parsnip. Finely slice the onion and garlic and cut the mushrooms.
2
Heat some oil and add the chopped vegetables. Fry until browning. Add the tomato paste, cayennepepper, Sweetpepperpowder and crushed bouillon cube.
3
Stir well and add some of the marrowfat juice to smoothen up. Add the marrowfats and the corn and the remaining juice. Stir well and simmer until the parsnip and pumkin are done.
4
Prepare some rice, if wished. Also delicious and nutricious without.
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