I remember well,...
...my Austrian granny and my mum cooked this dish every pumpkin season.
And actually, I so disliked it half my life. Just because of the pumpkin.
The pumpkin part was not my taste at all. The potatoes were great,... but the pumpkin,... nope.
When granny or mum cooked this, they always had to cook something else for me.
But I didn't like pumpkin in general. There was nothing I liked what included pumpkin.
I remember this awful pumpkin compote dad loved to eat from time to time.
Brrrrrrrrr,...
But somehow, something happened in my early 30th. I really love this dish now.
The taste is just beautiful. I can't understand today, why I so disliked it back then, haha.
The original is cooked with dairy sour cream. The potatoes fried in butter.
And it is served with a very savory sausage like Krainer, Kransky or Cabanossi.
But of course I do not cook this way here in my kitchen.
Even when I veganiced this dish, a sausage was not really necessary. It is good on its own.
But if I would go with something on the side, go ahead and serve it up with a nice vegan sausage of your choice.
For the vegan version I just switched products. For the butter I used vegan Nuttelex margarine.
And as sour cream replacement I used vegan yogurt.
Today,... I managed to make it even more healthy plus keeping the flavor.
No more margarine,... no more store bought yogurt!
Homemade sour cream,... what only takes about 2 minutes to make! Yepp, that fast.
So this is a good dish for all the people who are on the special detox program.
It contains fat, yes. But good ones. But there are no nasties hidden.
Cashews are just a beautiful healthy option. Full of minerals the body needs.
For me it is always a highlight to cook this dish. A bit of a work, to grate the pumpkin,... but worth it.
But I assume most of you have a kitchen machine for that anyway.
I prefer actually the hand grate version. Gives me a little bit of extra exercise as well, hehe.
You will need for 2-3 serves:
550g pumpkin of your choice (I used a butternut squash pumpkin) - grated
100g onion - middle rough chopped up
300 ml cashew sour cream***
200ml filtered water
3 tsp sweet paprika powder (original Hungary if you can get, that is the best)
3/4 tsp pink Himalayan salt
2 tsp caraway seeds
1/2 tbsp (10ml) extra virgin cold pressed Olive Oil
***to make the sour cream add 100g raw cashews into a high speed blender.
Add 350ml filtered water and 35ml lemon juice.
Blend until creamy - done.
You will not need all of it for the dish. So safe it for later, keep stored in the fridge.
For the side - potatoes:
As many potatoes you need for 2 serves (I cooked 7 middles sized ones cut into quarters)
1/2 an onion - chopped
1/2 tsp extra virgin cold pressed olive oil for frying the potatoes
1 pinch of pink or sea salt for seasoning
Directions:
1. Start to make the sour cream. Add ingredient into high speed blender and blend until creamy.
Store in the fridge until needed. You can prepare a day ahead if you like, that makes the sour cream even better.
2. Grate the pumpkin on the rougher side of your grater. Remove skin from the pumpkin and grate. Set aside.
Next, cook the potatoes. Remove skin and cook in slightly salted water until done. Set aside.
3. Heat the olive oil into a pan with a lid and start to fry the onions with the caraway seeds until slightly brown.
Add the pumpkin and fry on higher heat for about 5-10 minutes. Stir regular to not burn it.
Also add the paprika spice to the pumpkin.
Add the pumpkin and fry on higher heat for about 5-10 minutes. Stir regular to not burn it.
Also add the paprika spice to the pumpkin.
4. Deglaze with 300ml of the the sour cream you made before.
For the rest, store in the fridge and use for something else.
Turn down the heat to a lower simmer.
Stir well to combine everything well. Add the water and stir again.
Shut the lid and simmer on low heat for 15-20 minutes. Please check on it to not burn it.
When times up, turn off the heat and let it sit for about 15 minutes on the stove.
Start with the potatoes....
For the rest, store in the fridge and use for something else.
Turn down the heat to a lower simmer.
Stir well to combine everything well. Add the water and stir again.
Shut the lid and simmer on low heat for 15-20 minutes. Please check on it to not burn it.
When times up, turn off the heat and let it sit for about 15 minutes on the stove.
Start with the potatoes....
5. To make the potatoes, heat olive oil into a frying pan and add the potatoes & onion. Fry until golden.
(If you are not on a detox and you are fine with Nuttelex, use Nuttelex instead of the olive oil.)
6. Plate up and sprinkle with some fresh organic spring onions and
ENJOY my Austrian Pumping with Roasted Potatoes :-)
GUTEN APPETIT
fuer meine deutschsprachigen Freunde,... hier ist der Google Uebersetzer, der euch alles ins Deutsche uebersetzt.
Einfach den gesamten Text kopieren und einfuegen,... fertig.
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