Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, healthy cream stew with salmon and kabocha squash. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Slow Cooker Beef and Kabocha Squash Stew The Kitchn. Ethiopian Split Pea and Kabocha Squash Stew with Collards The Taste Space. Transfer everything to the slow cooker, add the squash, sun-dried tomatoes and broth and stir.
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To get started with this recipe, we have to prepare a few components. You can cook healthy cream stew with salmon and kabocha squash using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Healthy Cream Stew with Salmon and Kabocha Squash:
- Get 1/4 Kabocha squash
- Take 200 grams Fresh salmon
- Take 1 to 2 packages Shimeji mushrooms
- Get 2 Onions
- Make ready 1 Carrot
- Take 2 Potatoes
- Take 4 tbsp Cake flour
- Prepare 2 tbsp Olive oil
- Make ready 1 cube Consommé soup stock cube
- Get 1 Salt, black pepper, soy sauce
- Get 1 tbsp Miso
- Make ready 600 ml Sweetened soy milk (or milk)
Recipe: Slow Cooker Beef and Kabocha Squash Stew by Giada De Laurentiis. Honestly, is there any combination more hearty and cozy than a velvety winter squash and tender beef stew? Giada de Laurentiis' slow cooker beef and kabocha squash stew embodies a perfect winter Crock-Pot recipe. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and Ethiopian Split Pea and Kabocha Squash Stew with Collards.
Step by Step 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.
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