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Mushroom Ragout with Pumpkin Celery mash

by Klaraslife 13. December 2018
written by Klaraslife 13. December 2018
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This post is also available in german/deutsch.mushroom ragoutThe 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?mushroom ragout

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.

Pilzragout
Pilzragout

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Mushroom ragout with pumpkin celery puree

Mushroom Ragout recipe with creamy pumpkin celery mash and cabbage. This easy and delicious recipe is a great fall recipe.
Course Mushroom
Cuisine easy recipe
Keyword ragout
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Servings
Author Klaraslife

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.

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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1 comment

Pilzragout mit Kürbis-Sellerie Püree - Klara`s Life 13. December 2018 - 07:17

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