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.
