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Important Notice
Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.
Butternut Pumpkin Stroganoff
by
Nutricia
Servings :
2
Course :
Main Course
Ingredients
1
tbsp
butter
1
onion,
chopped
1
garlic clove,
crushed
1
red capsicum,
chopped
150
g
butternut pumpkin,
chopped
150
g
mushrooms,
sliced
350
ml
vegetable stock
2
tbsp
tomato paste
350
ml
Sno-Pro or Milupa-lp-Drink
4
tbsp
Loprofin Baking Mix
Salt and pepper,
to taste
1
tbsp
fresh parsley,
chopped
Loprofin Rice
, cooked, to serve
Method
Melt the butter in a large frying pan over a medium heat.
Add the onion, garlic, capsicum and pumpkin, stirring until the vegetables have softened.
Turn the heat up to medium-high and add the mushrooms. Cook until they are softened and browned.
Transfer the vegetables to a bowl and set aside.
In the same pan, add the vegetable stock and stir. Bring the stock to the boil and cook until it has reduced by one-third.
Reduce the heat to low and return the vegetables to the pan.
In a small bowl, mix together the tomato paste, Sno-Pro and Loprofin Baking Mix.
Remove the pan from the heat, add the paste to the pan and stir through.
Return the pan to the heat and continue to cook over a low heat, until the sauce thickens.
Season to taste with salt and pepper.
Serve over Loprofin Rice and garnish with chopped parsley.