Savoy cabbage cream with pumpkin

Ingredients for 4 servings:

• 200 g savoy cabbage
• 100 Hokkaido pumpkin(s)
• 1 onion(s)
• 100 ml vegetable stock
• 50 ml cream
• salt and pepper
• nutmeg
• Sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Recipe 4: Corn polenta patties on savoy cabbage cream with pumpkin, served with “Ras El Hanout” carrots and parsnip puree in quince sauce

Finely dice the onion. Cut the savoy cabbage and pumpkin into thin strips. For the pumpkin, I recommend using a mandoline or a vegetable peeler to create fine ribbon noodles. Bring a pot of salted water to a boil and blanch the savoy cabbage for about 1 1/2 minutes. Remove from the pot and rinse with cold water. Heat the oil in a pan, sauté the onions and pumpkin strips, add the savoy cabbage, and cook for about 2 minutes. Add the broth and milk, reduce the heat, and let it simmer. Season with salt, pepper, and nutmeg. Place the savoy cabbage on the plate. You can find a basic recipe for making vegetable broth here: https://www.chefkoch.de/rezepte/3746321569325637/Schnelle-Gemuesebruehe-Grundrezept.html