New Recipe - Butternut (Pumpkin) and a Giveaway

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.

Ingredients (for 4 as a starter)

  • 16 thin slices from the butternut (I sliced it with a knife, as it was too dangerous with the mandolin, even if I use it very often)
  • 100 g butternut pumpkin (peeled and cored with a spoon) or
  • the hole pumpkin (as a main course)
  • 20 g oil or margarine
  • 2 g sea salt
  • 1 g ginger powder
  • 1 garlic clove
  • 10 g garlic oil
  • 10 g coarse mustard (must be organic and without sugar!)
  • 5 g yuzu juice (= Japanese lemon, you can take lime juice or mix some lemon juice with the juice of a mandarin orange/tangerine)


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.

TIP for the dinner party

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.



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