1000 g white pumpkin peel, cut in half, remove seeds, and cut with a grater into very thin slices.
4 tbsp. Safflower Oil heat in a large pan, add 1 large onion finely chopped, and fry until slightly brown. Add the pumpkin slices, season with salt and pepper and cook the pumpkin until tender.
Take out one half of the vegetables and place into a bowl. Combine with 1 bunch fresh dill, chopped and 1/2 cup sour cream and mix well; if needed season anew.
Combine the second half with 6 tbsp. Crème Frâiche as well as 1 tbsp. sweet paprika powder and 3 tbsp. Melon Vinegar mix well.
Arrange both vegetables on plates and drizzle Pumpkin Seed Oil over it
Serve either with beef or lamb dishes, or serve as a vegetarian meal of its own.
serves 4
