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The snowflakes dance in front of the window and inside it is pleasantly warm. Just perfect for a true comfort meal like this one.
Creamy pumpkin celery mash with savoy cabbage and mushroom ragout. Potato or pumpkin puree is always a soul warmer for me. There is almost nothing better. Do not you think so?
Ingredients for mushroom ragout with pumpkin celery puree
150g savoy cabbage
100g celery
300g butternut squash
2 onions
2 cloves of garlic
100 ml vegan cream
100 ml dry white wine
1/2 tsp caraway
black pepper & salt
3 tbsp olive oil
2 tbsp chopped parsley
3 juniper berries
0.5 tsp sweet paprika
2 tsp sherry
quince vinegar
Blanch savoy in salted water, then cut into thin strips. Set aside.
Finely chop the shallots and sauté in a little oil. Pepper and salt. Add caraway to taste and roast for a short time.
Add the cabbage strips, then deglaze with a little cream. Later, add some white wine and leave to cook.
Chop pumpkin and celery and cook gently in salted water together with juniper berries. Season with pepper, salt, vinegar, garlic, oil, and cream, whisk to a mousse and stir until smooth.
Clean the mushrooms and cut into 2 cm pieces.
Chop the shallots and fry into oil. Add thyme and parsley and fry for a short time. Refine with cream and sherry.
Serve on a plate and enjoy it.
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Mushroom ragout with pumpkin celery puree
Ingredients
- 150 g savoy cabbage
- 100 g celery
- 300 g butternut squash
- 2 onions
- 2 cloves of garlic
- 100 ml vegan cream
- 100 ml dry white wine
- 1/2 tsp caraway
- black pepper & salt
- 3 tbsp olive oil
- 2 tbsp chopped parsley
- 3 juniper berries
- 0.5 tsp sweet paprika
- 2 tsp sherry
- quince vinegar
Instructions
- Blanch savoy in salted water, then cut into thin strips. Set aside.
- Finely chop the shallots and sauté in a little oil. Pepper and salt. Add caraway to taste and roast for a short time.
- Add the cabbage strips, then deglaze with a little cream. Later, add some white wine and leave to cook.
- Chop pumpkin and celery and cook gently in salted water together with juniper berries. Season with pepper, salt, vinegar, garlic, oil, and cream, whisk to a mousse and stir until smooth.
- Clean the mushrooms and cut into 2 cm pieces.
- Chop the shallots and fry into oil. Add thyme and parsley and fry for a short time. Refine with cream and sherry.
- Serve on a plate and enjoy it.
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