Vegetarian Kale with Celery and Pumpkin

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine European
Servings (Default: 3)

Ingredients

  • 300 g kale, frozen or fresh
  • 200 g celeriac
  • 50 g pumpkin meat (Hokkaido), pickled
  • 1 large onion (s)
  • 2 cloves garlic
  • 150 ml vegetable stock
  • 1 tablespoon mustard, medium hot
  • 1 tablespoon butter
  • soy sauce
  • pepper
  • honey
Vegetarian Kale with Celery and Pumpkin
Vegetarian Kale with Celery and Pumpkin

Instructions

  1. Peel, wash and cut the vegetables into pieces.
  2. Brown the onion pieces in the pan for 5 minutes, then add the butter and garlic, sauté for another 2 minutes. Add the celery and kale, deglaze with the vegetable stock and simmer on a low heat for about 15-20 minutes until the water has largely evaporated. The pumpkin should be added 5-10 minutes before the end, depending on the consistency. Finally, season with soy sauce, honey and pepper.
  3. The vegetables go very well as an accompaniment to fish dishes!

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