I loved the Gizzards with White Celery Sauce dish so much that I wanted to make a vegetarian version too, so I replaced the gizzards with pumpkin and the duck fat with coconut oil. Although the preparation method is roughly the same, the taste and texture are completely different.
Ingredients:
- 300 grams of baked pumpkin
- A sprig of leek
- One medium carrot
- Half a celery
- 3 tablespoons of coconut oil
- 2 cloves of garlic
- One teaspoon of apple cider vinegar
- A bunch of dill
- Salt to taste
Method of preparation
I had a small pie pumpkin and I peeled it, sliced it and baked it in the oven. I made cookies out of a few pieces and used a few more in this dish.
Put the celery cut in 4 to boil in salted water until the fork goes into it. We take it out and let it cool for a few minutes. The leek and carrot are cleaned, washed and cut, the leek into 1cm thick slices, and the carrot as small as possible, the garlic is crushed with the side of the knife and finely chopped. Saute the garlic in 2 tablespoons of coconut oil over low heat, being careful not to burn it. Add the carrot and leek and mix continuously. Add the diced pumpkin, a little water and leave for a few more minutes, with the lid on. Meanwhile we deal with the celery sauce. We put the boiled pieces of celery together with a spoonful of coconut oil and a spoonful of apple cider vinegar in the blender and mix. We add water, a few spoonfuls, until we get a creamy paste that we pour over the rest of the ingredients, together with finely chopped dill and salt to taste. Mix well, turn off the heat, put the lid on, let the flavors blend for a few more minutes and serve.