1 teaspoon unsaturated oil (5 grams)
1 tablespoon water (20 ml)
½ medium finely chopped onion (50 grams)
1 cup cubed raw pumpkin (150 grams)
½ cup low sodium chicken stock (gluten free if required) (125ml)
¼ cup low fat evaporated milk (65 ml)
1 teaspoon dry mustard
1 tablespoon lemon juice (20 ml)
Stir-fry onion in oil and water until golden.
Add pumpkin and stir-fry for 5 minutes more.
Add stock and simmer until pumpkin is soft.
Add milk, mustard and lemon juice.
Reheat gently, puree and serve poured over corned silverside.
Serves : 6
Quantity per Serve : 1/4 cup
Nutrients per Serve :
KJ 145, Calories 35, Carbohydrates(grams) 4.8, Fat(grams) 1.2, Protein(grams) 1.7
Egg Free, Gluten free (check stock ingredients)