Pumpkin stew with caramelised endive and chicken meatballs
Different from a normal stew, but at least as tasty!
Ingredients:
- 500g CêlaVíta cooking potatoes
- 1 bag of pumpkin cubes, pre-cut, 400 g
- 1 cube of vegetable stock
- ½ tsp cumin seeds
- 1 tbsp butter
- Salt and pepper, to taste
For the chicken meatballs:
- 400g chicken mince
- 1 small onion, chopped
- 1 garlic clove, grated
- 1 tsp dried chilli flakes
- 1 egg
- 6 tbsp breadcrumbs
- Salt and pepper, to taste
- 2 tbsp olive oil
For the chicory:
- 30 g hazelnuts
- 4 stalks of chicory
- 1 tbsp olive oil
- 1 tbsp sugar
- 50 ml dry white wine
Preparation
Step 1:
Mix the minced chicken with the onion, garlic, chilli rings, egg, 6 tablespoons of breadcrumbs and salt and pepper. Form 12 small meatballs. Heat a large frying pan with 2 tablespoons of olive oil and brown the chicken meatballs on all sides. Continue cooking the meatballs over a medium heat for about 12 minutes. Stir the meatballs regularly.
Step 2:
Fill a large pan with the potatoes and pumpkin cubes and add water until the potatoes are just submerged. Bring the water to the boil, add the vegetable stock cube and cumin seeds. Cook the potatoes and pumpkin over medium heat for about 12 minutes until tender. Drain the potatoes and squash and let them steam dry for a while.
Finish the stew with butter, salt and pepper to taste.
Step 3:
Heat a large frying pan and brown the hazelnuts in it. Keep the nuts moving, when they are golden brown they can be removed from the pan. Halve the chicory stalks. Heat the large frying pan with 1 tablespoon of olive oil. Fry the chicory on the open cut side in the pan. After about 2 minutes, sprinkle the sugar on top and fry for 1 minute, meanwhile moving the chicory through the pan. Deglaze the chicory with the white wine. Fry the chicory for another 2 minutes on medium heat.
Serve the pumpkin mash with the caramelised chicory, chicken meatballs and hazelnuts on top.