{"id":725,"date":"2017-03-14T10:05:15","date_gmt":"2017-03-14T10:05:15","guid":{"rendered":"https:\/\/greenrabbitkitchen.com\/?p=725"},"modified":"2017-06-13T06:38:50","modified_gmt":"2017-06-13T06:38:50","slug":"butternut-squash-potato-dumpling-shallot-onion-veloute","status":"publish","type":"post","link":"https:\/\/greenrabbitkitchen.com\/?p=725","title":{"rendered":"Butternut Squash Potato Dumpling with Shallot & Onion Veloute"},"content":{"rendered":"

Hey, my lovely readers. How\u2019s\u00a0everything going\u00a0with you? I believe all good. Today\u00a0I would like to share\u00a0another dish from my kitchen. I created dumplings from\u00a0butternut squash\u00a0for you,\u00a0and I\u00a0also made shallot & onion veloute. This combination is so yummy and I\u2019m really sure you will love it\u00a0too.<\/p>\n

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 <\/p>\n

Recipe:<\/strong><\/p>\n

Dumplings\u00a0<\/em><\/strong><\/p>\n

1 butternut squash\u00a0600g<\/p>\n

\u00bd tbsp. of smoked paprika<\/p>\n

\u00bd tbsp. of thyme<\/p>\n

2 cloves of garlic<\/p>\n

salt & pepper<\/p>\n

3 tbsp of flax powder<\/p>\n

3 tbsp large of water<\/p>\n

50g of\u00a0 bread crumbs<\/p>\n

100g (or more if\u00a0you like) buckwheat flour<\/p>\n

 <\/p>\n

Veloute\u00a0<\/strong><\/em><\/p>\n

400g shallots<\/p>\n

200g white onion<\/p>\n

2 garlic\u00a0cloves<\/p>\n

5 sage leaves<\/p>\n

250g potatoes<\/p>\n

100g wine white<\/p>\n

200ml milk soya or almond<\/p>\n

200ml soya cream<\/p>\n

1 \u00bd tbsp. nutmeg powder<\/p>\n

\u00bd tbsp. celery seeds<\/p>\n

salt & pepper<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

Dumpling<\/strong><\/em><\/p>\n

Cut the butternut\u00a0squash\u00a0in half\u00a0and remove the\u00a0seeds.\u00a0Then add\u00a0smoked paprika, garlic and thyme inside between the\u00a0two pieces, with a\u00a0little bit of\u00a0olive oil. Place the\u00a0halves together, wrap with cooking foil and roast for\u00a0around one hour in oven at\u00a0220C till soft. Remove the\u00a0foil and take the flesh from the butternut squash and\u00a0place into a\u00a0\u00a0mixing bowl.\u00a0Add\u00a0flour, salt and pepper, bread crumbs, flax powder\u00a0and the\u00a0rest of the\u00a0thyme.<\/p>\n

And nicely\u00a0make some\u00a0dumpling balls\u00a0before placing these\u00a0in\u00a0boiling water for another 15 min to cook.<\/p>\n

 <\/p>\n

Veloute<\/strong><\/em><\/p>\n

Clean the\u00a0shallots and onion and then chop and put ,with the\u00a0garlic and sage, into\u00a0a\u00a0pot with olive oil for cooking.\u00a0Braise for 6 min then add chopped potatoes with nutmeg and celery seeds,\u00a0and after\u00a0 4 min add\u00a0wine\u00a0and milk. After a further\u00a04 min add\u00a0cream with\u00a0 salt and pepper and cook till soft for\u00a0around 35 min. You can always add a little bit more milk after, just blend\u00a0it with a\u00a0food processor.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Hey, my lovely readers. How\u2019s\u00a0everything going\u00a0with you? I believe all good. Today\u00a0I would like to share\u00a0another dish from my kitchen. I created dumplings from\u00a0butternut squash\u00a0for you,\u00a0and I\u00a0also made shallot & onion veloute. This combination is so yummy and I\u2019m really sure you will love it\u00a0too.   Recipe: Dumplings\u00a0 1 butternut squash\u00a0600g \u00bd tbsp. of smoked […]<\/p>\n","protected":false},"author":1,"featured_media":728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":2404,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","footnotes":""},"categories":[11],"tags":[19,187,49,100,129,116,24,17,18,120,93,160,141,161,123,136],"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/725"}],"collection":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=725"}],"version-history":[{"count":1,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/725\/revisions"}],"predecessor-version":[{"id":733,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/725\/revisions\/733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/media\/728"}],"wp:attachment":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=725"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fyst_prominent_words&post=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}