Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the vegetables into pieces.
- 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.
- The vegetables go very well as an accompaniment to fish dishes!
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