Butternut-mushroom-corn pôelée
Description
In autumn and winter, there's nothing like a comforting pan-fried dish with a seasonal vegetable like butternut. We're used to eating it in soup, but it's also very tasty in the oven or, as shown here, in a pan with other foods and a few spices.
Preparation
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Slice an onion and brown in a pan with olive oil.
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Cut and peel your butternut into small cubes and sauté in the pan over medium heat. Stick a fork into a cube of butternut to check it is cooked. It should go in easily.
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Add the sliced mushrooms. Add the corn too. Stir gently. Add a teaspoon of nutmeg and an inch of grated ginger. Season with salt and pepper. Leave to cook for a further 5 minutes.
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At the end of cooking, scatter a handful of pumpkin seeds. Serve hot.
Ingredients
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Butternut
1 -
Mushrooms
5 -
Corn
250 g -
Ginger
1 thumb -
Onion
1 -
Nutmeg
1 teaspoon -
Squash seed
1 grip
Main course
30 mn
15 mn
5
A word about this preparation...
This is a dish with rather sweet flavors that come from butternut and corn.
Cook the butternut first, as it takes the longest to cook. Add the corn and mushrooms after 10-15 minutes of cooking.
Variations:
You can replace the corn with apple pieces.
Serve these vegetables with a green salad and a whole grain cereal.