Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, healthy cream stew with salmon and kabocha squash. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Great recipe for Healthy Cream Stew with Salmon and Kabocha Squash. It was so cold. so I just thought maybe I can make a cream stew using the white sauce I make often. Steam the kabocha without letting it soak in water.
Healthy Cream Stew with Salmon and Kabocha Squash is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Healthy Cream Stew with Salmon and Kabocha Squash is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
- Make ready 1/4 Kabocha squash
- Make ready 200 grams Fresh salmon
- Get 1 to 2 packages Shimeji mushrooms
- Take 2 Onions
- Make ready 1 Carrot
- Take 2 Potatoes
- Take 4 tbsp Cake flour
- Prepare 2 tbsp Olive oil
- Prepare 1 cube Consommé soup stock cube
- Get 1 Salt, black pepper, soy sauce
- Make ready 1 tbsp Miso
- Take 600 ml Sweetened soy milk (or milk)
Try adding in some corn or a sprinkle of black pepper. Kabocha squash brushed with olive oil and seasoned with salt is roasted until tender in this easy base recipe with all sorts of applications. Add squash flesh; season with salt and pepper. This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes).
Steps to make Healthy Cream Stew with Salmon and Kabocha Squash:
- Cut the meat and veggies into your preferred sizes. The salmon skin can be cut easily with kitchen scissors. Cut the stems off the shimeji mushrooms and shred into pieces.
- Add the potatoes and carrots into a pot, cover, and cook with water at about half the height of the veggies (It was about 200 ml with our pot).
- Heat olive oil in a frying pan, and saute the onions. Once they are wilted, add the shimeji and saute well.
- Once the potatoes and carrots are cooked through, add the kabocha on top and cover again. Don't let the kabocha soak in water since that will cause it to fall apart.
- Once the kabocha is steamed through, place the salmon on top, cover and let the salmon cook through.
- Mix in salt, black pepper, ground consommé, and cake flour into the frying pan from Step 3. Once it's no longer floury, gradually pour in 300 ml of soy milk.
- Once the veggie mixture from Step 6 turns into a creamy consistency of your liking, pour in the soy sauce around the rim, mix it up a little and pour it over the pot from Step 5. Reduce to low heat and stir a little.
- Once they're blended well, adjust the tastiness of the white sauce with the second addition of soy milk (I added 300 ml). Dissolve the secret ingredient of miso, mix in and it's done.
- Recommended: Mix in yuzu pepper paste into the cream stew when serving. Its fragrance and a touch of spiciness improves the dish.
Of course, it's perfect simply roasted, sprinkled with oil, cinnamon, and a pinch of salt. Kabocha goes great with rich flavors like curry, coconut milk, butter, cream, Italian sausage, and Parmesan cheese. Kabocha Squash cooking information, facts and recipes. While available year round, kabocha squash's true season is late summer to early fall. Look for it at Whole Foods, Trader Joe's, your local Asian grocer, or at the farmers market.
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