Terroir by Harald Irka is one of the most interesting and most beautiful cookbooks. And Harald Irka is one of the most interesting cooks who daily creates food-novels here. You can get his cook book for free when you do this: “like” this Facebook site and every 20th reader will get a free copy of Harald Irka´s cookbook Terroir! You can do this until Tuesday midnight, 27-10-2015, and you will find the names of the winners on the next post (28-10-2015).
Concerning the cookbook there is only one tiny snag for us, the vegan and starch free eaters: the dishes with meat – we leave these of course out! But you will find many recipes with vegetables easy to “veganize”. The today´s recipe Butternut by Harald Irka is almost vegan. You have only to replace the butter by organic margarine or (coconut) oil.
Preheat oven to 180° C.
Dice the butternut, wrap butternut dices, oil/margarine, salt, ginger and garlic in aluminium foil and put it into the oven.
Cook for 20 – 30 minutes (until the pieces are soft).
Put the mixture together with the mustard and the lemon/lime juice into an blender and puree it.
Keep it warm and serve with spinach.
Spinach: heat oil in a pan, add garlic and spinach, salt, pepper, stir and sauté for some minutes.
Cook the thinly sliced butternut pumpkins for some minutes (boil water and reduce the heat). Sieve and rinse with cold water. Form cones from it and fill the puree in. Alternatively you can roast chips, place small puree mountains on it and garnish with some spinach.