Stew of squash and mushrooms from edwin florès

Name: stew of squash and mushrooms from edwin florès
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram crumbly potatoes; pumpkin in slices; celeriac; 1 teaspoon curry powder; 1 teaspoon paprika; 250 gram white and chestnut mushrooms; oregano dried or fresh; 1 lump butter

Try this delicious stamppot of pumpkin

Ingredients

Kitchen Stuff

gourmet set

Directions

Peel the potatoes and put them with a little water.
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.
Bake for 15 minutes at 180 ° C in the oven.
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.
Clean the mushrooms. Cut them into quarters and fry in 2el oil.
Drain the potatoes, add a knob of butter, season with salt and pepper and oregano.
If the mash is too firm, you can add a dash of warm milk.
Mix all vegetables carefully. Delicious as a vegetarian dish, but also tasty with a meatball or croquettes.