The Lanersbacher Hof recipe of the month - award-winning recipes for "Hobby Chefs".
Our top chefs regularly introduce you to a selected recipe for after-cooking.
We are happy if you try it! Tell us how it tasted, how your recipe looks optically - post a photo or your experience on our Facebook-Page.
The recent Lanersbacher Hof recipe of the month
Braised pumpkin with chestnuts
Recipe for 2-3 persons
- 1 Hokkaido pumpkin
- 1 sprig of thyme
- 1 clove of garlic
- ½ onion
- 5 slices of ginger
- 2 tsp curry and turmeric each
- 1/8 l white wine
- ¼ l of water
- 2 bay leaves
Ingredients for the chestnuts:
- Approximately 8 pieces of cooked chestnuts
- a handful of brown sugar
- 3-4 tbsp red wine
- 1/8 l of apple juice
Stock: Cut the onion, ginger and garlic into small cubes, sauté, whit the white wine, add water, add curry, turmeric and bay leaves, and allow to reduce for 15 minutes.
Chestnuts: Caramelise the brown sugar, deglaze with red wine, stir, add apple juice, add the boiled chestnuts and reduce for 2 minutes.
Cut the Hokkaido pumpkin into slices, place on a baking tray, marinate with the broth and fry at 160 ° C in the oven for about 20 minutes. Remove from the oven, refine with dill and arrange on plates with the chestnuts. Very good with some curry mayonnaise as a dip.
The Lanersbacher Hof kitchen team wishes "good luck"