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Easy-to-cook recipe for vegetalize your diet

Discover a rich, healthy and tasty diet based on fruits, vegetables, algae, oilseeds, whole grains, legumes and vegetable oils.

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.

Butternut-mushroom-corn pôelée

Preparation

  1. Slice an onion and brown in a pan with olive oil.

  2. 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.

  3. 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.

  4. At the end of cooking, scatter a handful of pumpkin seeds. Serve hot.

Photo portrait de Gilles Vauvarin

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.

Ingredients

  • Butternut

    1
  • Mushrooms

    5
  • Corn

    250 g
  • Ginger

    1 thumb
  • Onion

    1
  • Nutmeg

    1 teaspoon
  • Squash seed

    1 grip
Category
Main course
Preparation
30 mn
Cook
15 mn
Servings
5
Butternut-mushroom-corn pôelée Butternut-mushroom-corn pôelée Butternut-mushroom-corn pôelée Butternut-mushroom-corn pôelée Butternut-mushroom-corn pôelée Butternut-mushroom-corn pôelée