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LINDA BAKER
Stew of squash and mushrooms from edwin florès
Try this delicious stamppot of pumpkin
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Ingredients
Directions
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Peel the potatoes and put them with a little water.
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Clean the pumpkin (with bottle gourd you do not have to remove the skin). Remove the seeds and cut the pumpkin into slices. Place it on a baking tray and drizzle with olive oil.
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Bake for 15 minutes at 180 ° C in the oven.
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Remove the skin from the celeriac and cut into cubes. Fry the cubes in olive oil with a teaspoon of paprika and curry powder until they are crispy and cooked. Set this aside.
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Clean the mushrooms. Cut them into quarters and fry in 2el oil.
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Drain the potatoes, add a knob of butter, season with salt and pepper and oregano.
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If the mash is too firm, you can add a dash of warm milk.
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Mix all vegetables carefully. Delicious as a vegetarian dish, but also tasty with a meatball or croquettes.
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Nutrition
285Calories
Sodium0% DV0g
Fat9% DV6g
Protein16% DV8g
Carbs15% DV45g
Fiber0% DV0g
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