Today I find you with a recipe that is almost an inspiration, since it is very easy to make. These are roasted potatoes and nuts with a creamy shallot sauce. This recipe idea was directly inspired by Valérie, the wild boar of the woolly wild boar cooking school, where I gave 3 days of classes last December. The recipe I am offering you today is very inspired by one of the noon meals, and it was really delicious! Winter vegetables are particularly suitable for roasting (well, even if zucchini is still my favorite roasted vegetable!), Think about it to develop the aromas.
Roast the vegetables in the oven
Roasting vegetables depends a lot on their humidity. The higher the humidity, the more suitable the vegetables are for roasting, because they will become tender and will not dry out. To grill, I put my oven at 185 ° C to avoid burning them before they are well cooked (especially potatoes). It is important to give them a good dose of oil so that they brown well, it is more fun than drying. I let it cook for about 40 minutes, being careful to cut the potatoes into pieces and leaving the nut in large pieces so that it is tender.
For this recipe, I strongly recommend that you choose the right potatoes. I am not a potato professional, I often buy the bintje, which is a resource from my local producer, but it should be more suitable! If you can, to save yourself the peeling stage, choose small potatoes such as rat touquet or shot potatoes! With these, lazy people know well!
Make a creamy shallot sauce
I had already proposed a version of this sauce in peanut version a long time ago in my recipe for fried rice in satay sauce version. The principle is simple: you take a puree of oilseeds, which you dilute, and by reducing it, you get a very creamy sauce. Here I left it based on cashews because it is a neutral puree, but you can also choose the almond that has a very sweet taste. Nothing prevents you from choosing another taste of oilseed puree, but with vegetables, it seems to me that it takes a little too much, the nut has a rather discreet flavor. The best way to prevent the cream from being cut due to the addition of oil is to cook the shallot separately and then add it to the end of the sauce. We control the thickness and softness much better this way.
This dish is essential for rainy days or rotten days. Quickly peel the potatoes, put the nut without peeling it in the oven (we can do it once the cooking is finished in a very simple way, then why bother? When cooked, in ten minutes, the sauce joins the rest. If you want to kill two birds with one stone, you can roast tofu on another plate … and then wallow in the comfort of this easy and delicious recipe. I simply tried this recipe with green lentils, cooked with onion. It was very simple but very effective. Even if you can barely prepare beforehand because roasted vegetables age quite badly, I have no doubts about the renewed motivation to cook 15 minutes and then enjoy it. Of course, this recipe can be used with other pumpkins, such as pumpkin, squash, Hungarian blue …
Potatoes and pumpkin in shallot sauce
A comforting winter dish made with walnuts and baked potatoes, in a creamy shallot sauce
3c. Soupolive oil
1/2c. coffeesalt flower
twoc. Soupvegetable oil neutral
twoc. Soupalmond pureeor cashew nuts
10clWateror vegetable stock
Rinse and brush your pumpkin to remove all traces of dirt. Do the same with your parents.
Remove the nut stem from the nut, cut it in half and take out the seeds.
Peel the potatoes and then cut them into large pieces of regular size (this is important to control cooking).
Cut the pumpkin into very large pieces, leaving the skin, as it will be very easy to remove once it has been cooked.
Put it all on two plates (easier to cook that may differ slightly), and sprinkle with olive oil and sprinkle with salt flower.
Bake at 185 ° C for about 40 minutes.
Once you finish cooking, open the oven door slightly to allow your vegetables to cool slightly (only to be able to submerge without burning).
Make the sauce: peel the shallot and brown in vegetable oil in a saucepan over high heat. It will color but it won't melt. If you prefer to cook more thoroughly, saute over low heat until it softens.
Remove the shallot.
In your pan, released as much as possible of your oil, pour the lid of Armagnac. It is optional but I really like the flavor it brings and allows you to recover the cooking juices and caramelized aroma of the shallot.
Then add the fire, water (or vegetable stock) and pepper and salt from the heat. Stir with a whisk, then simmer to thicken.
Feel free to adjust the texture with a little liquid if necessary.
Serve hot, with the sauce and a few sprigs of fresh parsley.
Depending on whether this dish is eaten alone or as an accompaniment, we will prefer a dish for two or four people.