MAINS

Butternut Squash Potato Dumpling with Shallot & Onion Veloute

Hey, my lovely readers. How’s everything going with you? I believe all good. Today I would like to share another dish from my kitchen. I created dumplings from butternut squash for you, and I also made shallot & onion veloute. This combination is so yummy and I’m really sure you will love it too.

 

Recipe:

Dumplings 

1 butternut squash 600g

½ tbsp. of smoked paprika

½ tbsp. of thyme

2 cloves of garlic

salt & pepper

3 tbsp of flax powder

3 tbsp large of water

50g of  bread crumbs

100g (or more if you like) buckwheat flour

 

Veloute 

400g shallots

200g white onion

2 garlic cloves

5 sage leaves

250g potatoes

100g wine white

200ml milk soya or almond

200ml soya cream

1 ½ tbsp. nutmeg powder

½ tbsp. celery seeds

salt & pepper

 

Method:

Dumpling

Cut the butternut squash in half and remove the seeds. Then add smoked paprika, garlic and thyme inside between the two pieces, with a little bit of olive oil. Place the halves together, wrap with cooking foil and roast for around one hour in oven at 220C till soft. Remove the foil and take the flesh from the butternut squash and place into a  mixing bowl. Add flour, salt and pepper, bread crumbs, flax powder and the rest of the thyme.

And nicely make some dumpling balls before placing these in boiling water for another 15 min to cook.

 

Veloute

Clean the shallots and onion and then chop and put ,with the garlic and sage, into a pot with olive oil for cooking. Braise for 6 min then add chopped potatoes with nutmeg and celery seeds, and after  4 min add wine and milk. After a further 4 min add cream with  salt and pepper and cook till soft for around 35 min. You can always add a little bit more milk after, just blend it with a food processor.