Summary

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

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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!