ONTARIO VELOUTÉ WITH ROASTED SQUASH, APPLE AND GINGER AND LENTIL AND CEDAR PATTIES

ONTARIO VELOUTÉ WITH ROASTED SQUASH, APPLE AND GINGER AND LENTIL AND CEDAR PATTIES

Preparation time:

above 60 Minuti

Nutritional information:

380kcal / per serving

Course:

First course

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Geographic Area:

Canada

Enviromental Impact:

Moderate (0.5kg CO2 eq) i

Recipe in partnership with

Canada produces some fantastic varieties of apples (such as the McIntosh, a chance-born species discovered in the 1800s in Ontario) and pumpkins. Vegetable scraps can be used to make vegetable broth for soup, while pumpkin seeds roasted in the oven with a drop of oil will become a tasty snack. This velouté is accompanied by lentil and cheddar patties.
Canada is the world’s largest producer and exporter of lentils, and Canadian cheddar is considered among the best in the world.

Ingredients for portion

  • butternut squash 750g
  • olive oil 20ml
  • Small apples with peel, cored, diced 2
  • onion, diced 100g
  • celery, diced 30g
  • Garlic cloves, coarsely chopped 3
  • Fresh ginger, peeled and coarsely chopped 3g
  • Water or homemade vegetable broth (cook the scraps of ingredients in water for 30 minutes) 1200ml
  • maple syrup 20ml
  • apple cider vinegar 4ml
  • Apple, peeled, diced and browned 1
  • natural yogurt (optional) 80g
  • Salt and pepper at will
  • 00 flour 100g
  • whole wheat flour 100g
  • baking powder 6g
  • halls 4g
  • butter, frozen 40g
  • aged cheddar cheese, grated 80g
  • milk, 2% 170ml
  • Lentil puree (130 ml precooked green lentils, blended with 40 ml water) 170ml

Preparation

1.

Preheat the oven to 230 degrees F. Line a large baking pan with baking paper.

2.

Cut the squash in half and remove the seeds (for a tasty snack, wash them and toast them in the oven with a drop of oil and a pinch of salt until golden brown). Place the pumpkin on a baking sheet, cut side down, and roast it for about 30 minutes
or until a fork will easily penetrate through the peel at the narrow top end.

3.

While the squash is baking, heat oil over medium heat in a large, heavy-bottomed saucepan.

4.

Add the apples, onion, and celery and cook for 6-7 minutes, stirring them until golden brown and tender. Reduce the flame to medium-low heat, add the garlic and ginger, and continue cooking for another 4-5 minutes. Turn off the stove.

5.

When the squash is tender, turn it over and let it cool. Dig it out to obtain the pulp, which you will collect in a bowl. Add apples and cooked vegetables.

6.

Process the ingredients to
several times in a blender, adding water or vegetable broth until smooth. If you prefer a thicker consistency, add less water.

7.

Pour the mixture back into the saucepan and heat it over low heat.

8.

Incorporate the maple syrup and cider vinegar.

9.

Season to your taste with salt and pepper.

10.

Distribute the velouté into bowls and garnish with the browned diced apple and, if you like, a spoonful of yogurt.

11.

Serve each bowl accompanied by a cheddar and lentil patty (recipe follows).

12.

Meatballs:Preheat the oven to 230° C.

13.

Line the bottom of a large baking pan with baking paper or a silicone baking mat.

14.

Mix the flours, baking powder
powder and the salt in a bowl. Using a square grater, grate the frozen butter into the flour mixture. Mix with your hands until
the ingredients will be well blended. Also add grated cheddar and mix gently.

15.

In a separate bowl, mix the milk with the lentil puree. Pour in the flour mixture a little at a time, stirring gently before adding a new amount. Stop
to stir as soon as the mixture has thickened (it will be very moist, almost wet).

16.

Drop large spoonfuls of dough onto the baking sheet or use an ice cream scoop.

17.

Bake the patties in the oven for 10 to 13 minutes or until golden brown on top and slightly springy to the touch.

18.

Remove them from the oven and serve hot. Store the remaining patties in an airtight container.

Enviromental Impact

Moderate

Details

Per serving:

0.5kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.