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Winter Vegetable Salad

A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.

VegetarianHealthyGourmetWinterMushroomBeetrootPumpkin
Estimated Nutrition
Calories
355.2
kcal / serving
1420.8 kcal total
Carbs
20.6g
per serving
82.3 g total
Fat
22.1g
per serving
88.5 g total
Protein
3.6g
per serving
14.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
piece
Caster Sugar
To taste
Fruits
1
piece
Lemon Juice
For seasoning
Liquids
100
ml
Ruby Port
100
ml
Red Wine
NutsSeeds
1
piece
Sea Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
piece
Star Anise
10
g
Flat leaf Parsley
Roughly chopped
12
piece
Sage Leaves
Deep-fried until crisp
OilsFats
2
tsp
Olive Oil
For frying pumpkin
0.5
tsp
Extra Virgin Olive Oil
For the purée
0.5
tsp
Hazelnut Oil
For the purée
2
tbsp
Olive Oil
For roasting
1
tbsp
Olive Oil
For fricassee
Vegetables
250
g
Pumpkin
Peeled, cut into 2cm cubes
1
piece
Candy Beetroot
Washed, quartered
1
piece
Golden Beetroot
Washed, quartered
1
piece
Ruby Beetroot
Washed, quartered
4
piece
Pumpkin
Rounds 3cm in diameter and height
1
handful
Baby Beetroot Leaves
Small handful
100
g
Mixed Mushrooms
Chanterelles, girolles, and trompettes
0.5
piece
Parsnip
Peeled, sliced into ribbons, deep-fried
12
piece
Pickled Baby Shallots

Method

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