Pumpkin with a twist: Potato goulash with spicy cabanossi
Chili pepper (small)
Ingredients · Servings 2
- 350 g butternut squash
- 200 g hard-boiling potatoes
- 100 g celery stalks
- 1 red bell pepper
- 1 chili pepper
- 1 white onion
- 30 g Butter
- 1 tbsp tomato paste
- 50 ml dry white wine
- 300 ml vegetable broth
- Salt
- Pfeffer
- 1 Cabanossi sausage
- oil
- 4 sprigs of parsley
- 2 tablespoons sour cream
Method · 35 min
- Clean and deseed the pumpkin, then dice it into approximately 1.5 cm cubes. Peel the potatoes and also cut them into 1.5 cm cubes. Clean and string the celery, then cut it into 1 cm thick half-moons. Clean and deseed the bell pepper, then dice it into 1.5 cm cubes. Deseed the chili, if desired, and finely chop it. Roughly dice the onion.
- Melt butter in a large pot. Sauté onions and chili over medium heat, add vegetables and sauté for 3–4 minutes. Add tomato paste and sauté for another 2 minutes. Deglaze with white wine and bring to a boil. Pour in vegetable stock and simmer the goulash over medium heat for 15 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, slice the cabanossi into 5 mm thick slices. Heat oil in a pan. Fry the sausage over medium heat until golden brown on both sides. Pick the parsley leaves and chop them finely. Serve the goulash with the fried cabanossi as a garnish, sprinkled with parsley, and topped with a dollop of sour cream.
white onion (small, 50 g)
Cabanossi sausage (200 g)
