Wintry Pumpkin Stew with Red Cabbage and Dumplings

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Wintry Pumpkin Stew with Red Cabbage and Dumplings
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
For the dumplings
180 grams Pastry flour
1 tsp Baking powder
2 Tbsps freshly chopped parsley
100 milliliters milk
Ingredients
salt
peppers (from the mill)
For the stew
2 stalks Celery
4 carrots
400 grams Butternut squash (pulp)
4 Parsnips
1 onion
2 garlic cloves
olive oil
1 tsp thyme
12 Prune
2 Tbsps Red currant jelly
200 milliliters Red wine
300 milliliters Vegetable broth
2 bay leaves
1 Tbsp Tomato paste
1 tsp Orange peel
1 splash Worcestershire sauce
How healthy are the main ingredients?
Butternut squashCeleryTomato pasteparsleythymesalt

Preparation steps

1.

Preheat oven to 150°C (approximately 300°F)

2.

Rinse and peel the vegetables. Cut the celery into rings. Chop the carrots, pumpkin and parsnip into small pieces.

3.

Peel the onion and garlic and chop finely.

4.

For the stew: In a roasting pan, sauté the celery, onion, garlic and herbs in 2 tablespoons of oil for about 5 minutes. Add the remaining ingredients and simmer for about 1 hour in the oven. Stir occasionally.

5.

For the dumplings: Mix the flour with a pinch of salt, herbs and baking powder in a bowl. Make a well in the center and add milk and 3 tablespoons of oil. Knead into a smooth dough on a floured surface. Form into a strand of about 5 cm (approximately 2 inches) in diameter and cut 12 equal slices.

6.

After 1 hour, add the stew and season with salt and pepper. Add the dumpling slices and cook covered for another 30 minutes.

7.

Remove the lid and season again. Serve with a cabbage salad.