- 1 kg Potatoes
- 50 g Butter
- 250 ml Milk
- 500 g Shallots
- 30 g Butter
- 2 tbsp Oil
- Salt pepper
- 1 tsp Sugar
- 1 tbsp Aceto Balsamico Rosso (vinegar)
- 1 smaller Hokkaido pumpkin
- 1 tsp Paprika powder
- 0,5 tsp Garlic granules, onion granules, salt
- 0,25 tsp Coriander seeds, chilli flakes
- 1 Msp Cumin seeds, black pepper, oregano
- 1 tbsp Olive oil
- 1 kg Mixed mushrooms
- 3 Toes Garlic
- 2 leveled tbsp Mushroom seasoning
- 3 tbsp Olive oil
- For the mashed potatoes, peel the potatoes, cut them into pieces and cook them in salted water.
- Pour off the water, add butter, milk and a little nutmeg and cover with the lid. Place the saucepan on the switched-off plate and let the butter and milk warm up.
- When the butter has melted, use a potato masher to mash the potatoes. Possibly season with a little salt.
- Peel the shallots and cut into short strips that are not too thin.
- Heat the butter and oil in a pan and slowly fry the shallots until they have taken on a good color.
- Season with salt, pepper, sugar and vinegar and season to taste.
- Wash the Hokkaido pumpkin, cut in half lengthways, core and cut into eighths.
- Mix the spices and grind them finely or use a mortar.
- Season the pumpkin eight with the spice mixture, then mix in a little oil and spread on a baking sheet.
- Cook at 180 ° for about 15 to 20 minutes.
- Clean the mushrooms and cut into bite-sized pieces.
- Peel the garlic, remove the seedling and press through the press.
- Add the garlic, mushroom seasoning and olive oil to the mushrooms and mix well. Put in a deep tray.
- Put the pumpkin in the oven and cook for 15 to 20 minutes.