|Christophene and Pumpkin Saute|
Christophene and Pumpkin Saute
1 pc pumpkin (with or without skin)
1 sprig parsley
1 stalk celery (with leaves)
Peel onion and slice. Peel and grate christophene. Set aside. Grate pumpkin also and set aside. Put oil into pan and add sliced onions. Saute until onions have become translucent, then add grated christophene and pumpkin. While vegetables are sauteing, chop parsley and celery and add to pan. Saute until vegetables are cooked through. If necessary add a little water to keep it from sticking and burning.
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