Goby tartare with chanterelles
2020-08-13 / test@t
Chili con pumpkin
Chili con gourd is a lean interpretation based on the Mexican chili con carne. Just as satisfying, just as spicy and warming, but without meat! Although the presence of a smoky aftertaste, which paprika gives, creates the illusion that there is still meat here.
Ingredients
- carrots - 100 g
- onions - 100 g
- celery stalks - 100 g
- garlic - 50 g
- vegetable oil - 100 g
- beans - 200 g
- lentils - 500 g
- adjika dry - 20 g
- smoked paprika - 20 g
- baked pumpkin pulp - 280 g
- red onion - 8 g
- greens to taste
- butter with herbs - 10 g
- potato chips - 40 g
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Dice the carrots, onions, celery, garlic and fry in vegetable oil.
Step 2
Add pre-boiled beans and lentils, adjika and smoked paprika to the fried vegetables, salt to taste. Add water to the top level and cook over low heat for 7 minutes.
Step 3
Arrange the chili on bowls, garnish with baked pumpkin slices, herbs, red onion rings and green butter. Serve with potato chips.
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