The sweet and sour pumpkin in pan is a typical autumn side dish.
Sweet and sour pumpkin in pan without sugar with vinegar and drops of liquid sweetener.
Ready in 10 minutes.
Versatile, it’s great as a base for preparing various pumpkin recipes as an alternative to the light pumpkin soup:
• first courses and risottos;
• soups and broths;
• for preparing sauces and gravies, vegetable, legume, meat, and fish-based condiments;
• baked goods [from bread to focaccia] and sweets.
PUMPKIN AND DIABETES
Glycemic index of pumpkin
Any type of pumpkin → GI 75.
Aside from the glycemic index, it’s important to consider the glycemic load determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
– Can diabetics eat pumpkin?
– Yes, diabetics can eat pumpkin!
For hyperglycemia, prediabetes, and diabetes, therefore, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz pumpkin (flesh)
- 1 drizzle extra virgin olive oil
- water (50 + 50 + 100 ml)
- to taste apple cider vinegar (a few sprays)
- 2 drops liquid sweetener (Diete.Tic)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- 1 Pan with lid, preferably glass
- 1 Ladle wooden
Preparation
Watch the reel on Instagram → HERE.
Clean the pumpkin.
Remove the skin.
Cut the flesh first into large chunks, then into thin slices.Large burner
In a pan, add the pumpkin and drizzle with a bit of oil.
Stir to brown.
As soon as the pumpkin sizzles, drizzle with a base of water [50 ml], spray with vinegar and add 2 drops of liquid sweetener.
Stir.Lower the heat and let it cook with a lid for about 3 minutes, stirring occasionally until all the liquid has evaporated.
Add another 50 ml of water and stir for about 2 minutes.
Add a pinch of salt and a pinch of pepper.
On high heat, drizzle with 100 ml of water and let it cook with a lid for about 5 minutes, stirring occasionally until all the liquid has evaporated and the pumpkin starts to stick to the bottom, caramelizing.Turn off the heat.
Stir to break down the pumpkin.
Add the parsley.
Mix to break down the pumpkin to the desired consistency.Plate up.
Drizzle with a bit of raw oil and grind some more pepper.Your sweet and sour pumpkin in pan without sugar is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal should contain all nutrients: carbohydrates, proteins, fats, & fibers;
• Always prepare it respecting the proportions and combinations indicated in your dietary plan.
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