Boiled Meat with Green Sauce and Pumpkin
Ingredients
- Ingredients
- 1 kilogram Beef
- 2 carrots
- 1 stalk Leeks
- 2 Parsnips
- 1 bunch thyme
- salt
- 1 tsp peppercorns
- 2 bay leaves
- 1 tsp Juniper berries
- 2 cloves
- Pumpkin
- 400 grams Crookneck pumpkin (peeled and seeded)
- 1 shallot
- 2 Tbsps butter
- 1 tsp ground paprika
- Curry powder
- salt
- cayenne pepper
- Spinach sauce
- 2 shallots
- 200 grams Celery
- 100 grams frozen Spinach (thawed)
- 1 Tbsp butter
- 100 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- Nutmeg
Preparation steps
Peel the carrots and parsnip. Trim and rinse the leek well. Coarsely chop the carrots, parnsip and leek and place in a large pot with the beef, thyme, peppercorns, bay leaves, juniper berries and cloves. Cover with water and bring to a boil. Reduce the heat to a simmer, cover and cook over low heat until the meat is tender, about 2 hours.
Coarsely grate the pumpkin on a box grater. Heat the butter in a skillet and saute the pumpkin until it still ahs a slight bite, about 10 minutes. Stir in the paprika and curry powder, season with salt and cayenne pepper.
Peel and dice the shallots and celery. Heat butter in a saucepan, add the shallots and celery and saute until translucent. Pour in 200 ml (approximately 1 cup) of broth and the cream, simmer about 10 minutes. Squeeze the thawed spinach. Transfer the shallot mixture and the spinach to a blender and puree. Add the creme fraiche, season with salt and nutmeg.
Slice the meat and serve with the and spinach sauce and pumpkin.
