Squash Ragout with potato-dumplings

After yesterdays ukiyo-e exhibition we were quite hungry and it was time to feed the lions (well only two of them, but they were hungry for three).

I had planned to test a recipe from a German so-called vegetarian magazine 'Vegetarisch Fit' (they publicise Parmesan which, in Europe is never ever vegetarian and other non-vegetarian cheeses - dumb people in the editorial department, I guess), but it contained so much half raw egg yolks (and raisins, imagine: raisins! I hate raisins!) that all I used were the main ingredients, i.e. squash, oyster mushrooms, and green onions.

Here is my recipe including a mobile cam pic (I know hideous, isn't it):

Squash Ragout with potato-dumplings
serves 3 persons

 

 

 

Ingredients:

for the ragout

600 g squash (I used half butternut and half Hokkaido squash)
200 g oyster mushrooms
1 bunch green onions
2 cloves of garlic
2 sprigs rosemary
olive oil
400 ml vegetable broth
2 tablespoons grainy mustard (whole-grain mustard)
100 ml soy creme
salt, pepper, paprika
parsley

for the dumplings

potato dough, half&half (either store-bought or self made)


What to do

for the dumplings:

Prepare the dumplings according to your package or the according recipe in a large pot of boiling and salted water. Once they appear on the surface they are ready (ca. 20 min). If your timing was perfect add them to the ragout instantly, otherwise keep them warm in the oven till your ragout is finished.

for the ragout:

• Peel and cut the squash into cubes (about 2-3 cm)
• Clean the oyster mushrooms, remove tough stems and cut them about  three times across
• Clean and wash the green onions and cut into large pieces.
• Mince garlic and rosemary needles.
• Heat the oil in a large pan and fry garlic and rosemary (smells lovely, doesn't it?)
• Add the prepared vegetables and sauté for a couple of minutes.
• Then add the vegetable broth, season with salt, pepper, and paprika and let simmer for about 15minutes.
• Add the grainy mustard and soy creme, and check your seasoning.
• Add the prepared dumplings and sprinkle with parsley.