Mushrooms, pumpkin and beetroot are among the culinary highlights of late summer and autumn. We show you how autumn vegetables can be cooked in a wonderful variety of different ways. Chanterelles, ceps and button mushrooms are all abidingly popular. When cleaning mushrooms, it’s best to remove any dirt carefully with a brush or cloth. Mushrooms shouldn’t be sluiced down, as they quickly become saturated with water and lose their taste. Their flavour comes through particularly well in a delicious creamy sauce. For something quick and straightforward to make in your Monsieur Cuisine, we recommend our Cream of mushroom soup or Bread dumplings with creamy chanterelle sauce.
And pumpkins in all shapes and colours are an absolute must in autumn, too. Hokkaido, butternut squash and more can be used in lots of different recipes and bring something a bit different to your cooking. There’s no need to be scared of preparing them, either: it’s easy to peel the skin off a Hokkaido pumpkin after cooking it. Butternut squash is also easy to prepare, although you do have to remove the skin before cooking. Our Sweet pumpkin casserole provides a nutty, autumnal note – why not give it a try?
Another autumn favourite is beetroot, which is packed with vitamins and minerals, particularly vitamin B, potassium, iron and folic acid. Beetroot makes a lovely addition not only to salad, but is also great roasted, for instance in Beetroot and carrot fritters, or boiled in Beetroot and horseradish soup. Add a dash of colour to your cooking with our array of recipes! We hope you enjoy trying them out.