John Myers
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Colorful Autumn Stew with Pumpkin, Potatoes, Mushrooms and Fennel
The perfect colorful autumn stew with pumpkin, potatoes, mushrooms and fennel recipe with a picture and simple step-by-step instructions.
Meatballs
- 250 g Floury potatoes
- 200 g Mushrooms
- 0,2 l Vermouth dry
- 1 piece Fennel bulbs with green
- 1 piece Onion
- 300 g Mixed minced meat
- 1 piece Egg
- 1 tsp Tomato paste
- 1 tsp Mustard
- 2 tbsp Breadcrumbs
for seasoning
- Salt, pepper, nutmeg, paprika, fennel seeds
for decrement
- Pumpkin seeds
- Pumpkin seed oil
- Bring the kernels and fibers from the inside of the pumpkin to the boil in 1 liter of salted water, leave to stand for 20 minutes. Roughly dice the peeled pumpkin flesh and the potatoes. Quarter or eighth of the mushrooms. Finely chop the onion. Remove the fennel green and cut the tuber into fine strips. Fry the potatoes, pumpkin, mushrooms and fennel separately in the saucepan and store separately. Then sauté the onion until translucent, deglaze with the wormwood.
- Add the pumpkin stock through a sieve. Add the potatoes, lightly salt. Cook over low heat. Mix the dumpling ingredients with salt, pepper and paprika powder to form a dough and twist off small balls. After 10 minutes of cooking, add the fennel to the soup, after another 5 minutes add pumpkin and meatballs. Turn off the heat (gas, induction very small) and let it steep.
- After another 10 minutes, season the soup with salt, pepper and nutmeg. Roast the pumpkin seeds in a pan without fat. Divide the soup on plates, pour 1 teaspoon of pumpkin seed oil on each plate and sprinkle the pumpkin seeds on top. Finely chop the fennel greens and sprinkle on top.
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