Description
This autumn dish brings together the comforting flavors of pumpkin, potatoes, carrots, and mushrooms, creating a vibrant and savory experience perfect for family dinners or gatherings with friends.
Ingredients
Scale
- 2 oignons
- 1 saucisse de Morteau
- 3 pommes de terre
- 12 champignons
- 0.25 potimarron
- 4 échalotes
- 125 g de marrons en bocal
- Huile d’olive
- 200 g de morbier
- Sel, poivre
Instructions
- Prepare the vegetables: Cut the potatoes into bite-sized pieces. Cube the pumpkin, quarter the shallots lengthwise, and cut the onions into wedges.
- Heat the oil in a large skillet over medium heat. Add the shallots and onion wedges, browning them until golden.
- Add the potato pieces and pumpkin cubes. Sauté lightly, season with salt, cover, and cook for about 20 minutes, stirring occasionally.
- While the vegetables cook, dice the saucisse de Morteau and cut the morbier into large pieces. Quarter the mushrooms.
- Add the mushrooms and diced saucisse de Morteau to the skillet. Cook uncovered, stirring frequently, until the mushrooms and sausage are golden.
- Once the vegetables are cooked and the mushrooms and sausage are well browned, add the jarred chestnuts and heat through for a few minutes.
- Season to taste with pepper, then serve hot on plates topped with morbier cheese pieces that will melt slightly before serving.
Notes
This dish can be served with crusty bread, as a main dish, or with a light salad to balance the rich flavors. It holds well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg