Ingredients for 2 servings
For the pumpkin puree
- 350 g of Hokkaido pumpkin (net weight) – core, with a shell in 1.5 cm cubes
- 300 g potatoes, mealy in 1-cm cubes
- 200 g herbs, mushrooms – cut into slices
- 200 g of chanterelle mushrooms – wash and quarter (or, alternatively, to two mushrooms: 400 g mixed wild mushrooms)
Liquid ingredients and spices
- 150 ml soy cream
- 2 TABLESPOONS of Bio-Alsan (Margarine)
- 2 TABLESPOONS peanut oil
- 1 EL noble yeast flakes
- 1 Pinch Of Nutmeg Powder
For the mushrooms
- 200 ml soy cream
- 2 TABLESPOONS of Bio-Alsan
- 2 TBSP Tamari (or soy sauce)
- 1 TBSP Yaconsirup
- 1 TSP potato starch with 2 TABLESPOONS water to mix
- Crystal salt
- Pepper from the mill
- 2 TABLESPOONS chopped parsley
- 1 teaspoon chopped thyme
- 1 TSP finely chopped sage
Preparation
Preparation time: approximately 25 minutes, cooking time approximately 20 minutes
The oven to 190 °C convection preheat a baking paper-stocked baking sheet.
The pumpkin and the potatoes with the peanut oil, salt and pepper, mix, then on the baking tray and spread in the oven for about 20 Min. soft cooking.
Once the pumpkin and the potatoes for 10 Min. in the oven, add the mushrooms to prepare. For this purpose, the Margarine in a frying pan and cook the mushrooms about 5 Min. sear. Then with Tamari deglaze, pour in the cream and the starch mixture. Bring to a boil, Yaconsirup, thyme and sage and season with salt and pepper. 1 TBSP parsley and turn off the heat.
For the mashed potatoes, the Margarine melt in a saucepan. Then add the cream, stir, with precious yeast flakes and nutmeg. The roasted vegetables into the pot and make a fine mash. 1 TBSP parsley and season with salt, pepper, and possibly nutmeg.
The pumpkin puree and garnish with the mushrooms and serve.
Nutritional values per Serving
- Calories: 794 kcal
- Carbohydrates: 47 g
- Protein: 18 g
- Fat: 58 g