Ingredients
- 1 kg waxy potatoes
- 300 g red kuri squash
- 300 g spring onions
- 1 clove of garlic
- 3 twigs thyme
- 3 tbs olive oil
- 1 tbs cider vinegar
- 400 ml vegetable broth
- salt, pepper
- 1/2 ts cumin powder
- 200 g crème fraîche
- 1 ts spicy paprika powder
- 30 g pumpkin seeds
Preparation
1. Peel and coarsely dice the potatoes. Peel the squash, core and cut into roughly the same size cubes.
2. Clean the spring onions and cut the green and white parts separately into fine rings. Peel and finely cut the garlic, finely chop the thyme leaves.
3. Mix the potatoes, white parts of the spring onions, garlic and oil. Heat the pot on highest level up to the roasting window, switch to a low level and roast the potato mixture. Add vinegar, broth and thyme.
4. Cover with Secuquick softline and close lid. Heat the pot on the highest level up to the soft window, switch to a low level and cook for approx. 5 minutes in the soft area.
5. At the end of cooking time, depressurize the pot and remove Secuquick. Stir in the green parts of the onions and let slightly simmer uncovered. Season to taste with salt, pepper and cumin.
6. Season crème fraîche with paprika powder, salt and pepper. Plate the potato goulash, pour some of the paprika cream on top and sprinkle with coarsely chopped pumpkin seeds.
This recipe has been tested and approved by AMC.
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