We worked out a recipe based on our winter burger: Gnocchi with the winter burger, pumpkin cream, savoy cabbage, belgian lentils and roasted vegetables
Ingredients: for 4 portions
- 1 small butternut or half a large one, in cubes
- A sprig of sage, with the leaves roughly chopped
- 2 carrots, cut in daigonal pieces
- 4 small Jerusalem artichokes, sliced
- 75 grams of belgian lentils
- 6 leaves of savoy cabbage, large veins removed, in strips
- 1 pack of 500 grams of gnocchi (to be found in the fresh pasta section in the supermarket)
- 1 table spoons of mustard
- Vegetable broth
- 4 La vie est belle winter burgers
- 2 soup spoons of almonds, chopped
- olive oil, pepper and sea salt
Preparation: (40 min)
- Preheat the oven on 200°
- Cover to oven baking trays with baking paper
- Mix the pumpkin cubes with olive oil, chopped sage, pepper and sea salt. Divide them over a baking sheet. Do the same with the carrots and the slices of Jerusalem artichoke: mix with olive oil, sage, pepper and sea salt and divide over the second baking sheet
- Grill the vegetables in the oven until they browned and have a tender bite
- In the meanwhile, boil the beluga lentils. Let them leak out
- Bake the strips of savoy cabbage in olive oil on high heat until the cabbage is crispy and the edges start to turn brown. Season them with pepper and sea salt. Remove them from the pan
- Boil the gnocchi in salted water. Let them leak out
- Blend the roasted pumpkin with some vegetable broth, a spoon of mustard, pepper and salt. Add as much broth as necessary to get a soft cream
- Fry the burgers in some olive oil, in the pan of the savoy cabbage
How to serve:
- Spoon the pumpkin cream into a circle on the plate and divide the gnocchi over the cream
- Divide the savoy cabbage, the Jerusalem artichoke and the carrot over the gnocchi
- Sprinkle with a tablespoon of beluga lentils
- Finish with the winter burgers, cut in pieces
- Add some chopped almost at the end
More info: La vie est belle Winter burger Recipe & photography: Stefanie – foodlove.be