John Myers
Braised Pumpkin Slices with Fennel and Apple Salad and Rooibos Beurre Blanc
The perfect braised pumpkin slices with fennel and apple salad and rooibos beurre blanc recipe with a picture and simple step-by-step instructions.
- 1 Butternut squash
- 200 ml Poultry broth
- 50 g Smoked bacon
- 4 piece Garlic cloves
- 1 Granny Smith apples
- 1 piece Fennel
- 50 ml Rooibos tea
- 250 g Butter
- Vinegar
- 1 Shallot
- Oil
- White wine
- Salt
- There are vegetables that are just boring if you don’t try really hard and use heavy artillery. Therefore, there are toasted aromas and aromatic bombs here.
- Cut the pumpkin in large pieces from the core and peel. Fry in a little oil over high heat. Allow proper roasted aromas. Pound the garlic cloves, dice the smoked bacon and add to the pumpkin slices with the poultry stock. Cook really soft.
- Finely dice shallot, sauté in a little butter, deglaze with a little white wine and vinegar as well as the tea. Cut the cold butter into cubes and gradually beat in with the whisk. Add enough butter to achieve a good consistency. Salt.
- Peel the apple, peel the fennel, grate both. Season with a dash of vinegar, a pinch of salt and possibly a little sugar.
- There was rice with it. We have roasted aromas, a fat mouthfeel from the sauce, cushioned by the acidity of the wine and vinegar. Apple and fennel give a freshness kick. Garlic and smoky notes give the necessary base in terms of aroma.
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