Romantik Blog
Stuffed Hokkaido
Autumn unfolds its full magic in the Emmental region, nestled between golden fields and traditional farmhouses. At the Romantik® Hotel Bären, this season is celebrated with a dish that not only warms you up, but also surprises you: an aromatic stuffed Hokkaido pumpkin filled with rice, lentils, and Swiss chard – hearty, nutritious, and full of character. It is accompanied by a delicate almond and orange sauce, which adds a special touch with its creamy lightness and fresh citrus notes. The result is a composition that captures the best of autumn and nourishes the soul as well as the palate. And best of all, you can easily recreate it at home. Bon appétit!
Ingredients
1/2 Hokkaido pumpkin
Filling
- 120g rice
- 100g lentils
- 100g mangold
- 3 EL olive oil
- 1 onion
- 4 pieces of garlic
Sauce
- 100g onions
- 1TL olive oil
- 100ml orange juice
- 2 EL almonds
- 100g vegan cream
Instructions
-
1.
Preparation of Hokkaido pumpkin
1. Cook the rice until 80% done.
2. Cook the lentils until 80% done, without salt.
3. Wash the Swiss chard and cut into fine strips.
4. Chop the onions and garlic.
5. Sauté everything together in a pot and season with salt and pepper to taste.
6. Brush the halved Hokkaido pumpkin with olive oil and season with fleur de sel and pepper.
7. Bake the pumpkin at 180°C for around 15 minutes.
8. Fill the pumpkin with the stuffing, heat at 200°C for 10 minutes before serving, and arrange on plates. -
2.
Sauce
1. Sauté onions and almonds in olive oil in a pot
2. Deglaze with orange juice and reduce
3. Add vegan cream and season to taste
4. Thicken if necessary
5. Garnish with herbs and serve
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