Vegetarian Geschnetzeltes

In Accra I learned to love Zürcher Geschnetzeltes with those funny Chinese "Vegan Tender Chunks."  And now that Hungry Fiance has resolved to eat meat only once a week, most home meals will be veggie.  Home cooking won't change much, though; we have never cooked much meat.  I never remember to defrost, marinate, etc at the right times, so meat-free is just easier.

Well, HF dug up a veggie geschnetzeltes recipe that, rather than substituting for meat, does away with the idea altogether.  The mainstays of this recipe are rich mushrooms and pumpkin chunks.  Two of my absolute favorite fall/winter tastes, made bright and creamy.  And then he combined it with favorite from his childhood: vol-au-vents.  Drop the sauce and veggies into puff-pastry cups and you have a fun and tasty way to get your starch.  The original recipe calls for covering a casserole dish with a crust of puff pastry, while my version is, arguably, even lower-maintenance.

Sometimes you come across butternut over here, but I've heard the only pumpkin you can reliably find is called a Hokkaido.  It's small, bright and tasty.  I'll take it.

Vegetarian Geschnetzeltes

adapted from Wo geht's zum Gemüseregal
serves 2
prep time: 20 minutes
cook time: 30 minutes

ingredients:

1/2 small pumpkin, peeled, cut into bite-sized pieces
150-200g brown mushrooms, halved
1 small onion, diced
2 tsp butter
100ml vegetable broth
200ml cream
4 tbsp cool water
2 tbsp flour or cornstarch
salt and pepper
nutmeg
6 Königinpasteten (vol-au-vent shells)

directions:

Preheat the oven according to the vol-au-vents' instructions.

In a medium pot, melt the butter.  Add the onions and cook until they start to brown.  Add the pumpkin and the mushrooms.  Saute for 8 minutes.  Pour in the broth and cream and bring to a low boil.  Simmer for 10 minutes or until the pumpkin pieces are soft.

Mix the cool water with the flour/cornstarch.  Add 1 tbsp to the pot and stir, wait til it thickens.  Add more, tablespoon by tablespoon, until the sauce is as thick as you want it.  Season with salt, pepper and nutmeg to taste.

Meanwhile, heat the vol-au-vent shells in the oven according to instructions.  When finished, carefully spoon the Geschnetzeltes into the shells and top with the cut-out lids.  Serve immediately.