Pumpkin – Celery – Ragout

5 from 8 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Chicken fillet
  • 500 g Hokkaido
  • 500 g Celery
  • 1 Can Mandarins
  • 2 Onions
  • 0,5 tsp Sweet paprika
  • 1 tsp Caraway seed
  • 1 tbsp Curry
  • Ginger to taste
  • 1 cups Cream
  • 200 ml Vegetable broth
  • 1 tbsp Soy sauce
  • 2 tbsp Lemon juice
  • Salt pepper
  • Parsley
  • Oil for frying


  • Wash the chicken fillet, pat dry, cut into strips and fry well in a pan in a little oil, remove.
  • Peel the celery and cut into cubes.
  • Also cut the pumpkin into cubes.
  • Peel and roughly dice the onions.
  • Dust the celery and pumpkin cubes with flour and fry in the frying fat for 10 minutes, stirring constantly.
  • Deglaze with stock.
  • Stir in the spices and cook on a low heat for about 15 minutes.
  • Stir occasionally.
  • Add the meat, can of tangerines (without juice) and season with cream, soy sauce and lemon juice.
  • Possibly. Season again with curry.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Trout Miller with Beetroot Vegetables and Curry Triplets

Chicken Fillet with Tomatoes and Spinach in Creamy Cheese Sauce