Boiled Meat with Green Sauce and Pumpkin

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.