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- 2014/03/23
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Salad "Vinaigrette" with pickled mushrooms and Pumpkin soup
レシピ
材料・調味料 (7 人分)
- Salad: Potatoes
- 4-5
- Beet (sweet and dark colour)
- 1 big
- Carrots
- 2
- Onion
- 1 big or 2 small
- Pickled mushrooms
- 1 cup
- Pickled cucumber
- 2-3
- Black pepper
- 1pinch
- Spring onion
- Sugar and salt
- To taste
- Vege oil
- 3-4tbs
- Apple or white wine vinegar
- 1-1.5tbs
- Mustard with seeds
- 1-1.5tsp
- Whole grain bread, greens
- For garnish
- Soup: Water
- 1-1.2l
- Pumpkin (pulp)
- 1kg
- Onion
- 1
- Garlic
- 1-2cloves
- Butter
- 30-50g
- Cream(20-30%)
- 100ml
- Vege oil
- 30-40g
- Sugar
- 1/2tsp
- Salt and pepper
- To taste
- Bacon, cheese, croutons, pumpkin seeds for garnish
作り方
- 1
- Salad:
Wash carefully potatoes, carrots and beet cleaning softly with a brush. Boil whole vegetable or bake them in the oven, cool and peel them up.
- 2
- Dice potatoes into small cubes. Dice carrots and beet into small cubes as well. Chop pickled cucumbers. Cut pickled herring fillet (additional) into small pieces. Cut mushrooms, chop onions and add into salad.
- 3
- Prepare vinaigrette sauce:
Whip Vege oil together with any kind of light vinegar, you may add a little of white wine too. Add mustard with seeds, salt and sugar(honey). Chop fine the onion pens and add them to a vinaigrette.
- 4
- Add sauce, salt, pepper, and a little bit sugar. Mix it well and put vinaigrette into fridge for 1-2hours. During that time vegetable will soak good with the sauce and your salad will be more flavoured and seasoned.
- 5
- You may serve vinaigrette in portions or in a big salad bowl garnished with greens.
For serving portions choose whole grain or rye bread.
- 6
- Soup:
Wash and dry your pumpkin. Cut it into slices and remove the middle part and hard skin.
Cut the pulp into the big cubes.
- 7
- Peel the onion and chop it. Chop garlic as well. Heat butter together with vegetable oil in a stew pan, put onion with a little salt and pepper and fry lightly on a slow fire until its transparent.
If you wish you may add some fresh thyme to onion that will make your soup more balmy.
- 8
- Add garlic and continue to fry for 1 min. Add cubed pumpkin and 1/2 tsp of sugar and fry stirring 5-6 min. Add 1.1-2 liters of water and boil. Cook about 20min with slow fire until the pumpkin will become soft. Blend ready soup, add cream, salt and pepper on your taste and stir well.
- 9
- Serve pumpkin soup garnishing with pumpkin seeds, crouton and slices of fried bacon.
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もぐもぐ! (13)
いま人気のレシピと料理写真
