Chanterelle Quinoa “Risotto” Stuffed Cabbage with Butternut Squash Puree

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The chanterelles were calling my name at the market so I got some and made a quinoa risotto with them. In the spirit of fall, I stuffed savoy cabbage leaves with it and served the rolls over a butternut squash puree.

This recipe makes 8 rolls.

Ingredients:

For the quinoa risotto:

1 ½ cups of cooked quinoa

300grs of chanterelles, brushed clean and chopped

2 tablespoons of butter

1/3 teaspoon of garlic powder

1/3 teaspoon of onion powder

Salt

½ cup of white wine

200gr of crème fraiche

1 bunch of parsley, chopped

40gr of grated Parmesan

Zest of 1 lemon

For the butternut squash puree:

1 medium butternut squash

1/3 cup of cream

Salt

Garlic powder

Onion powder

Celery salt

Extras:

8 savoy cabbage leaves

2 litters of vegetable stock to boil the cabbage

 

Boil the cabbage leaves in the vegetable stock for 20 minutes. Then drain them and trim off the tough part of the outer spines of the leaves. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks in a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it in medium bowl. Add the cream, a pinch of garlic powder, onion powder, celery salt and salt. Blend it until smooth using an immersion blender. Taste for seasoning and set aside.

To make the quinoa risotto, melt the butter in a pan over medium heat. Add the chanterelles, garlic powder, onion powder and a pinch of salt. Cook until the mushrooms are lightly golden, about 4 minutes.  You can set a bit of the mushrooms aside for garnishing the plate later.

Add the wine, quinoa and stir until most of the wine evaporates. Then add the crème fraiche, parmesan and parsley. Stir for about 5 minutes, until the parmesan has melted and most of the liquid has evaporated.  Add the lemon zest and mix it. Taste for salt and pepper. Set aside.

Warm the butternut puree in the microwave or in a pan.

Warm the cabbage leaves in the microwave only for a few seconds. Pat them dry with paper towels.

Stuff each leave with about 6 tablespoons of the quinoa. Roll it, tucking in the ends. Repeat for the remaining leaves.

To serve, spread some of the butternut squash puree on each plate. Place a cabbage roll in the middle and garnish with some sautéed chanterelles.

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Butternut Squash Soup with Maple Roasted Buckwheat

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It seems that winter is finally catching up. It has been quite a soft winter so far. But with the temperatures starting to drop this weekend and maybe snow on the way, a nice warm soup was in order. I roasted the butternut squash, garlic and onions in the oven to bring out their sweetness. For the toppings, I roasted some buckwheat with maple syrup and cayenne pepper (I find it quite an addictive snack). I also made some bacon crumbs. And for some peppery taste, I added some micro arugula that I grow myself in my teeny tiny little greenhouse.

Ingredients:

For the Soup:

1 butternut squash, peeled and sliced

6 pearl onions or 1 big onion, leave the skin on

3 garlic cloves, with the skin on

Splash of olive oil

1 ½ liter of vegetable or chicken stock

100ml of cream

Salt to taste

For the maple roasted buckwheat:

6 tablespoons of buckwheat

2 tablespoons of maple syrup

1 teaspoon of olive oil

Pinch of cayenne

Pinch of salt

For the bacon crumbs:

12 bacon strips

Topping:

Micro arugula

 

Line an oven tray with aluminum foil; place the peeled and sliced butternut squash and unpeeled onions on the tray.  Cover one head of garlic in aluminum foil with a bit of olive oil inside and place it on the tray  (I roasted the whole head of garlic and only used 3 cloves for the soup, the rest you can use for another dish). Splash a bit of olive oil over the vegetables and roast at 180C/350F for 1 hour and 30 minutes.

Mix the buckwheat, maple syrup, olive oil, cayenne and salt in a small bowl.

Line an oven tray with parchment paper and place the buckwheat in a single layer. Roast for about 10 minutes, check that it doesn’t burn.  Then remove from the oven and set aside to cool.

To make the bacon crumbs, just cook the bacon until crispy.  Allow to cool down and then put it in the food processor and pulse until you get crumbs.  Set aside.

Going back to the soup, peel the onions and 4 cloves of garlic. Place them on a pot and add the butternut squash. Add the stock and blend until it is creamy.  Warm up the soup over medium heat and then add the cream and salt to taste.

Serve warm and top it with the roasted buckwheat, bacon crumbs and micro arugula.