Enjoying Fall veggies.
Autumn is here and nature is turning into a masterpiece of vibrant yellows, oranges and reds. Fall vegetables are equally magnificent: bright orange pumpkins are showing up everywhere. Pumpkins not only lighten up Halloween, they make delicious soups and pies and are rich sources of beta-carotene, vitamin C, potassium, manganese, magnesium and phosphor.
In the recipe below, I combine them with Brussels sprouts and wild mushrooms, as well as bacon strips. For those of you who prefer to stich to plant based foods, the bacon can easily be replaced by chopped hazelnuts: equally bountiful in the Fall season.
Brussels sprouts belong to the so called superfood greens: full of beneficial fytonutrients and sulforaphanes, which appear to have cancer fighting properties amongst others.
Wild edible mushrooms are equally rich in nutrients: especially niacin, pantothenic acid and riboflavin. They are good source of fibre and if exposed to sunlight may contain vitamin D2.
- One small pumpkin or butternut, sliced into rounds
- About 500 g Brussels sprouts, halved
- 250 g bacon strips, alternatively chopped hazelnuts
- 500 g chanterell mushrooms (or any other mushrooms)
- olive oil
- 50 g grassfed butter
- fresh rosemary
Brush pumpkin (butternut) rounds with olive oil and put into an ovenproof dish.
Toss Brussels sprouts with bacon strips ito another ovenproof dish and add butter. Roast in preheated oven 200°C until tender (test with a skewer). If hazelnuts are used, add these about 5 minutes before end of cooking so that they just lightly tan. Meanwhile cook mushrooms with some chopped rosemary in a frying pan. Cook until all water is absorbed.
Arrange mushrooms on a plate. Place pumpkin rounds on top, and top with the Brussels sprouts/bacon or hazelnut mixture. Decorate with fresh rosemary sprigs.