We are enjoying the pumpkin season to the fullest.
The Hokkaido pumpkin, for example, comes at just the right time to protect us from colds with its high vitamin C content of 32 mg/100 g on average (thus living up to its reputation as a “power food”).
2 green savoy cabbage leaves
1 small butternut squash (approx.500 g)
200 g pearl barley
700 ml vegetable broth
1 vegetable onion
1 clove of garlic
150 ml white wine
100 g chanterelles
100 g herb mushrooms
50 ml soy cream
Sprigs of rosemary, thyme, sage leaves, bay leaf
Herb oil, cress
Preheat the oven to 60-70°C convection. Cut out circles from the savoy cabbage leaves with a serving ring, lightly oil and season to taste. On a baking tray lined with baking paper, the savoy cabbage chips must now dry for about 3 hours.
Tip: weigh down the chips with another tray from above, so the chips stay flat and become even crispier.
Cook pearl barley in vegetable broth for approx. 25 min until al dente.
Meanwhile, peel onion and garlic and cut into fine cubes. Peel butternut squash, slice the upper part (head) and then cut into small cubes. Set the cubes aside in a bowl. Remove seeds from the lower part and coarsely chop. Sauté the coarse squash pieces with onions and garlic in olive oil and deglaze with white wine. Add rosemary sprigs, thyme, sage and a bay leaf as well as some salt, pepper and freshly grated nutmeg. Simmer everything in the closed pot for about 15 min – remove the herbs and then puree the mixture in a high-powered blender.
Tip: If the liquid (wine) reduces too much, add some vegetable stock.
Chanterelles wash and clean, halve the herb mushrooms and sauté in a pan with a little olive oil, rosemary and thyme and season with salt, pepper.
Mix the pumpkin puree with the pearl barley and the pumpkin cubes in a pot, heat and season with the soy cream.
Arrange the pearl barley and pumpkin risotto on a deep plate, place the mushrooms on top and garnish with savoy cabbage chips and cress. Finally, drizzle a little herb oil on top.