Pumpkin Pot Au Feu with Beetroot, Mint and Chilli Pepper
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pumpkin meat (Hokkaido)
- 300 g beetroot
- 1 ½ liter vegetable stock
- 6 shallot (s)
- 1 clove garlic
- 1 sprig rosemary
- 1 sprig thyme
- 1 pinch cardamom
- 1 pinch cumin
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 bay leaf
- 1 orange (s)
- 1 chilli pepper (s)
- 2 tablespoon butter
- 0.5 ½ bunch mint
- salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin and beetroot and cut into cubes. Peel and cut the shallots into eighths. Peel the garlic and cut into thin slices. Wash the orange, thinly rub the peel and squeeze.
- Melt the butter in the pan, sweat the shallots and garlic until colorless. Add thyme and rosemary and sauté briefly. Add the pumpkin cubes and beetroot cubes. Sweat it and add the orange peel. Deglaze with the orange juice.
- Add the herbs and spices and stir in. Top up with broth and simmer the vegetables until soft. Peel the leaves off the mint, wash and shake dry. Then cut into chiffonade and add to the pot. Stir in and remove from the stove. Season to taste with salt and pepper from the mill. Serve hot.
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