Potatoes with pumpkin and mushrooms, baked in a sleeve (xerophagy)
2 servings
60 minutes
Potatoes with pumpkin and mushrooms baked in a sleeve is a harmony of flavors that combines the tender sweetness of pumpkin, the earthy aroma of mushrooms, and the rich taste of potatoes. Baking in a sleeve preserves the juiciness of the ingredients while revealing their natural shades. This recipe, inspired by European culinary traditions, is perfect for those who appreciate simplicity and depth of flavor without excesses. The dish is ideal as an independent vegan treat or paired with herbs that add freshness. Preparation requires no complex manipulations – just chop, season, and bake. The aroma wafting through the kitchen awakens the appetite, while the soft texture of the baked vegetables makes each bite enjoyable. Perfect for a cozy family dinner or a light lunch.
1
Prepare the ingredients
- Potato: 4 pieces
- Mini Butternut Squash: 0.5 piece
- Onion: 1 head
- Fresh champignons: 4 pieces
- Green: to taste
- Spices: to taste
2
Chop the vegetables randomly.
- Potato: 4 pieces
- Mini Butternut Squash: 0.5 piece
- Onion: 1 head
- Fresh champignons: 4 pieces
3
Add chopped vegetables to a deep bowl, add spices, and place in a sleeve.
- Potato: 4 pieces
- Mini Butternut Squash: 0.5 piece
- Onion: 1 head
- Fresh champignons: 4 pieces
- Spices: to taste
4
Puncture the sleeve in several places and place it for 30-40 minutes, depending on your oven. A few minutes before it's done, open the baking sleeve and put it back in the oven for a few minutes.
5
Serve the ready 'vegetable sleeve' garnished with herbs.
- Green: to taste