Thursday, August 30, 2007

Steamed Japanese Pumpkin (Kabocha)

Want some healthy snack which is rich beta carotene, iron, vitamin C and potassium, plus some tracers of calcium and B vitamins? Just steam some Japanese pumpkin aka Kabocha. After steaming, the skin of the pumpkin can be eaten, just make sure it had been thoroughly washed. If not, just throw it away.

Preparation: 5 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 300g Japanese green pumpkin, removed and cut into 2cm thickness slices

1. Place the pumpkin in a heat proof serving bowl and steam for 8 minutes.
2. Serve warm.

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