Schusterkarbonade with butternut squash, carrot, potato and goat dip
Have you ever wondered what is in store for you? the world is a cobbler and where that thing hides in the picture above? Hidden is unfortunately the right keyword. Because there is really nothing to see. Of course I did not notice that when I photographed the delicious food yesterday morning. As probably as every other food blogger, I have now gone over in the fall to turn on the feed for reasonably acceptable results early in the morning at first light. That sounds more dramatic now than it is - because the first daylight shows in our kitchen around 8:15 clock. So I do not have to get up for it in the middle of the night. But to coordinate a lively child with breakfast requests and a lack of will to dental hygiene, dishes from the previous evening, at least a cup of coffee, a very ticking clock and an appropriate (spotless as possible) office outfit. And at the same time, one quickly overlooks the fact that one of the most important components in the picture is not visible. As you can see, you see nothing. So it's a Tarn-Schusterkarbonade.
That's not a condition, of course. That's why this morning I just scanned the second disc still in the fridge separately. And with that, the mystery would have to be cleared up: it's pork belly. Schusterkarbonade sounds a lot more romantic, of course. But of course, if my trusted organic market offers this product under such a beautiful name, I can not do anything different and buy.
Schusterkarbonade is by the way a small, euphemistical trick from granny times. Carbonade or chop used to be much more expensive than bacon. So the less well-off have simply taken stout bacon, cut it thin, flour or breaded and fried like a schnitzel. The cobbler was ready.
And I have to say, the stuff is really delicious. For this autumn stew I cut the streaky bacon into strips, flour and then roasted brown butter in a good stitch. Together with the vegetables, the whole thing then smoldered gently in the oven for one hour. At the same time, the mild aroma of pork and vegetables combine to create a great thing. Even with the scent that came through the apartment, I could have met every minute.
I topped the finished vegetables with a fresh dollop of goat yoghurt, creme fraiche, lemon and garlic.
And this is how it works for 3 people:
Cut 1 slice of bacon into pork and stripes in a small bowl. Add 1 tablespoon flour and massage well into the strips of bacon by hand. Melt 1 bob of butter in a medium pan and fry the bacon in medium heat until brown. 3 chopped garlic cloves , 2 peeled and gilled onions , 3 tablespoons olive oil , 1 tablespoon white wine vinegar and each Add 4 stems of fresh rosemary and oregano to the bacon.Throw away the inside of the pumpkin (kernels and straw).
Place the vegetables in a roasting pan or casserole dish and top with the bacon-herb-butter mixture. Salt and pepper and mix everything together. Pour as much vegetable broth that it is about 2 cm high in the mold. Add a sip of white wine and put the dish in the oven for 60 minutes .
After 30 minutes and at the end of the cooking time stir gently.
Off 1 cup of goat yoghurt , 2 tablespoons creme fraiche , 1 chopped garlic clove , 2 tablespoons lemon juice and 1 pinch of salt stir a creamy snow-white dip. Serve with the stew.
The leftovers can be taken to the office the next day.