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🍽️ Winter Bowl with Fan-Cut Potatoes and Pumpkin Mash

384 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 900 g
• oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• hokkaido pumpkin 300 g
• oat drink 50 ml
• nutmeg, ground pinch
• peas, frozen 100 g
• red cabbage, fresh 200 g
• oranges 2 pcs.
• soy yogurt 2 tbsp
• mushrooms, brown 300 g
• corn salad 200 g
• balsamic vinegar, dark 2 tbsp
• soy sauce 1 tbsp

Instructions

1. 1. Preheat the oven to 225 degrees Celsius using top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Place two chopsticks or spoon handles parallel on your cutting board.
4. 4. Place the potato between the sticks.
5. 5. Slice the potato into approx. 0.3 cm thick slices.
6. 6. Make sure not to cut all the way through the bottom.
7. 7. Repeat the process for all potatoes.
8. 8. Rub the prepared potatoes with 3 tablespoons of oil.
9. 9. Place the potatoes on a baking sheet lined with parchment paper, fan-side up.
10. 10. Season the potatoes with salt and pepper.
11. 11. Bake the potatoes for approx. 35 minutes until golden brown.
12. 12. Wash the Hokkaido pumpkin thoroughly.
13. 13. Cut the pumpkin in half.
14. 14. Remove the seeds and core.
15. 15. Cut the pumpkin flesh into 2 to 3 cm cubes.
16. 16. Bring a pot of salted water to a boil.
17. 17. Add the pumpkin cubes to the boiling water.
18. 18. Cook the cubes for approx. 15 minutes until very soft.
19. 19. Drain the water.
20. 20. Let the pumpkin drain well in a sieve.
21. 21. Return the pumpkin to the pot.
22. 22. Mash the pumpkin with a potato masher.
23. 23. Pour in the oat drink.
24. 24. Stir the mixture.
25. 25. Season the mash with salt and nutmeg.
26. 26. Bring approx. 1 liter of salted water to a boil in a pot.
27. 27. Add the peas to the boiling water.
28. 28. Warm the peas for approx. 3 minutes.
29. 29. Drain the peas.
30. 30. Wash the red cabbage.
31. 31. Cut the red cabbage into quarters.
32. 32. Remove the hard core.
33. 33. Slice or shred the red cabbage very finely.
34. 34. Place the red cabbage in a bowl.
35. 35. Season the red cabbage generously with salt.
36. 36. Knead the red cabbage briefly.
37. 37. Set the red cabbage aside.
38. 38. Peel the oranges all around with a sharp knife.
39. 39. Remove the white pith as well.
40. 40. Cut out the fruit segments between the membranes.
41. 41. Catch the released juice.
42. 42. Place the orange segments in a bowl.
43. 43. Add the prepared red cabbage.
44. 44. Add soy yogurt.
45. 45. Pour in 2 tablespoons of orange juice.
46. 46. Season the mixture with pepper.
47. 47. Mix all ingredients thoroughly.
48. 48. Clean the mushrooms with kitchen paper if necessary.
49. 49. Cut the mushrooms into quarters or sixths depending on size.
50. 50. Wash the lamb's lettuce.
51. 51. Gently spin the lamb's lettuce dry.
52. 52. Heat 2 tablespoons of oil in a pan over medium heat.
53. 53. Add the mushrooms to the pan.
54. 54. Fry the mushrooms for approx. 3 minutes.
55. 55. Wait until they are slightly soft.
56. 56. Deglaze the mushrooms with balsamic vinegar.
57. 57. Let the liquid reduce briefly.
58. 58. Season the mushrooms with soy sauce.
59. 59. Gently fold the lamb's lettuce into the red cabbage salad.
60. 60. Assemble the bowl.
61. 61. Place the red cabbage salad in the bowl.
62. 62. Add the fried mushrooms.
63. 63. Add the pumpkin mash.
64. 64. Add the peas.
65. 65. Place the Hasselback potatoes alongside.
66. 66. Enjoy your meal!

Nutrition per serving

• kcal: 384
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 49 g