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Pumpkin tartare with marinated mushrooms and rocket salad

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Pumpkin and mushrooms – a stupendous couple!

It is autumn – and the pumpkin and mushroom season affords some culinary highlights!

The tartare has finished it to me currently. As the pear and purple cabbage tartare was very effectively acquired by my readers in my new cookbook “Raw Superfoods”, I simply wished to strive extra! Actually, I actually love the Hokaido pumpkin – due to its style and intense colour – however this time I attempted the recipe with nutmeg pumpkin. You must peel it in distinction to Hokaido, however it’s on no account inferior in colour and style!

You can both combine the pumpkin tartare roughly (simply press the Pulse button) or combine totally to get a puree. I’ve chosen the primary variant, in order that the court docket has a bit extra “bite”. And uncooked mushrooms are, for my part anyway an absolute culinary spotlight that belongs within the gourmand kitchen! 🙂 Wish you a lot enjoyable making an attempt and “cooking”!

 
Pumpkin tartare with marinated mushrooms and rocket salad

For 2-3 individuals

Pumpkin Tartare:

300 g pumpkin (nutmeg pumpkin, Hokkaido)
1/2 orange
3 tablespoons sunflower seeds
1 tsp ginger, grated
1 Msp nutmeg, grated
1/4 tsp salt
1 pinch of pepper
2 tablespoons of chives, chopped

Marinated mushrooms:
100 g brown mushrooms, diced
1 tbsp balsamic vinegar
1 tbsp olive oil
2 tablespoons of orange juice
1 tsp contemporary oregano, chopped
salt and pepper

Decoration:
A handful of rocket salad,
marinated in 1 tbsp balsamic vinegar, 1 tbsp olive oil, salt and pepper

For the marinated mushrooms, chop the champignons and marinate with balsamic vinegar, olive oil, freshly squeezed orange juice, oregano, salt and pepper and allow them to cross briefly. Then fill the marinated mushrooms within the ready glasses with the pumpkin mass. Fill the mass in oiled (olive oil) glasses and place them cool.

Remove the pumpkin flesh from the shell, lower into cubes and chop with sunflower seeds, orange, ginger and spices within the blender, in order that tough items are preserved. Only stir within the chives after mixing. Fill the mass inthe ready oiled glasses as a second layer above the champignons.

Pour the glasses on a plate and crown the 2-layer-tartares with the marinated rocket leaves!

The dish is extra prone to eat it instantly and not hold it, additionally as a result of the mushrooms are then turn out to be a bit unpleasant. So take pleasure in it now! Suitable as uncooked food essential course or as small portioned “Gift from the kitchen”. Good succeed! 🙂



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