{Pumpkin soup with pears}

Market

- Soup

1 piece of ginger approx. 1-2 cm
1 shallot
2 pears
20 gr (1/8 cup) vegan butter or olive oil
2 Tbsp coconut blossom sugar
500 gr (18 oz.) hokkaido or butternut squash
100 gr (3.5 oz.) potatoes
1/2 Tsp curry powder
500 ml ( 2 1/8 cup) water
1 tsp veggie broth
100 ml (1/2 cup) plant-based milk (e.g. soy or oat)
1 tsp salt
1 pinch pepper
2 pinches nutmeg
100 ml (1/2 cup) plant-based cream (e.g. soy or oat)

- Topping

20 gr (1/8 cup) (1/8 cup) vegan butter or olive oil
1 pear
100 gr (3.5 oz.) mushrooms
100 gr (3.5 oz.) Brussels sprouts
1 slice toast
1 Tbsp coconut blossom sugar
salt & pepper

Kitchen

- Soup

Peel the ginger and finely chop it
Finely chop the shallot and sauté it in vegan butter along with the ginger
Dice the pears and add them to the pan, sprinkle with sugar and caramelize it while stirring (approx. 5 minutes)
Dice the pumpkin and potatoes and add them to the pan
Add the curry powder
Deglaze with broth, add milk
Let it simmer for 15-20 minutes with the lid closed until the pumpkin is soft
Mash the soup, add the cream, re-heat and season with salt, pepper and nutmeg

- Topping

Dice the pear, clean the Brussels sprouts and cut them in half, clean the mushrooms and slice them
Dice the toast slice
Heat up butter or oilive oil in a pan and add pear, Brussels sprout, mushrooms and toast
Sprinkle sugar on top and fry everything until it turns golden brown and the Brussels sprouts are well done
Season with salt and pepper
Serve the soup with this topping, some oil (e.g. truffle) and fresh thyme. #bestofvegan

{Stoemp o puré de papas belga}

El stoemp es un plato típico en Bélgica. Se trata de un puré de papas y verduras. Tradicionalmente hecho con papas y (la mitad del peso de la papa) por una mezcla de zanahorias y puerros.
Se suele acompañar de salchichas o morcilla negra

Porciones: 6 porciones

En el mercado

1,2 k papas
300 g. zanahorias
300 g. repollitos de Bruselas
75 g. manteca
120 ml. leche
Nuez moscada

En la cocina

1) Blanquear (=hervir durante 5m) los repollitos de Bruselas previamente limpiados. Tirar el agua de cocción y volver a hervir con agua limpia. La doble cocción permite que los repollitos de Bruselas sean más fáciles de digerir.
2) En otra cacerola, hervir las zanahorias y las papas peladas hasta que queden tiernos.
3) Pisar las papas y las zanahorias, agregar la manteca y la leche y sazonar.
4) Procesar los repollitos en trozos grandes y agregar al puré.
5) Rectificar sal, pimienta negra, y nuez moscada

Tip
El Stoemp se hace tradicionalmente con puerros (en lugar de los repollitos) pero se pueden agregar las verduras que uno quiera, manteniendo las proporciones: por el 100% del peso de las papas, 50% zanahorias, 50% verdura a elección.
Es ideal para incorporar verduras a los más reticentes.

{Brussels sprouts gratin with bacon, cream and almonds}

Tiempo de preparación: menos de 30 minutos
Porciones: 8

En el mercado

900 g. de repollitos de Bruselas, trimmed
20 g. de manteca
4 cucharadas de aceite de girasol
150 g. de panceta lardons (or rindless back bacon, cut into short fat strips)
20 g. de flaked almendras
400 ml. de crema de leche
2 y ½ cucharadas de jugo de limón
5 y ½ cucharadas de fresh white breadcrumbs
4 cucharadas de queso parmesano fresco rallado
Sal y pimienta negra

En la cocina

1) Precalentar el horno a 200 C.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.
Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).

Fuente: www.bbc.co.uk