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Cut pumpkin meat into stripes. Peel the garlic and cut into little cubes. Heat the oiland let the butter melt. Steanm the garlic,shallot,and pumpkin meat. Add the rice and sweat it until it`s translucent. Add the wine and boil it up. Swell the rice 20 minutes. Wash the spring onions and cut it into rings. Add cream fraiche,fife minutes to end of the cooktime. Cut and sprinkle the cresse.
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