Recipes, Therese Elgquist

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Butternut cream with lingon, sautéed mushrooms and kale

A wonderful holiday dish filled with seasonal flavors. Flavors that will sing Christmas carols for your tastebuds. Even more delightful though is that it’s quick and easy and suits everything from a holiday brunch to December lunch or a spot on the Christmas menu!

We love how the tart lingonberries almost explode in your mouth and enhance the sweetness of the butternut squash. How the kale becomes tender and sweet when steamed. And how the mushrooms captivate the taste of nature.

Well after that description it’s time for you to taste for yourself!

And one last thing… We sincerely wish you happy holidays!

Butternut cream with lingon, sautéed mushrooms and kale
4 servings
1 large Butternut squash, at least 2 lbs.
1 teaspoon cinnamon
½ cup of water
½ lb of kale (200 g)
½ cup thawed frozen lingonberries + extra for garnish
500 grams of mixed mushrooms, e.g., cremini mushrooms, portobello, shiitake, chanterelle
4-6 red winter apples
A handful of  fresh parsley, finely chopped
cold pressed canola oil
sea salt and freshly ground black pepper

For serving
cooked lentils, for example beluga and walnuts

Peel, split and remove the seeds of the butternut then cut into pieces. Steam the squash for 15 minutes. (note: tror att ni glömde säga att man skulle skala pumpan i det svenska texten, eller det kanske var mening och det går att bara mixa ner den hel?)

Rinse the kale and remove the thickest parts of stalk then tear the leaves into smaller pieces. When the butternut has steamed for 15 minutes, lay the kale over and allow to steam for an additional 3-5 minutes. Remove the pot from the heat. Be careful of the hot steam when lifting the lid and place the kale into a serving bowl. Drizzle some oil and add a pinch of salt to the kale. Blend the squash, cinnamon and water into a puree. Season to taste with salt. Fold in the lingon.

Cut the apples into pieces (I had the luxury of having a mix of my parents and grandmother’s homegrown apples but most red winter varieties will do). Saute the mushroom in a dry frying pan on low heat. No oil needed since the mushrooms will release their own moisture. When the moisture is gone than you can through in your apples and a little oil. Allow to cook on low heat, until the apples are softened. Season with salt and pepper. Sprinkle with parsley.

Distribute the squash cream on 4 plates. Sprinkle with mushrooms, lentils and kale. Garnish with some extra lingon and walnuts.

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