Winter Recipes to Try at Home

The time between winter and spring is quiet in the kitchen, but full of possibilities. The days are slowly getting brighter and lighter meals are back on the menu, but warm, comforting food still feels just right. That’s exactly where these two recipes come in for you: They’re easy, seasonal, and bring out subtle flavors that make the transition truly enjoyable for you.

A hearty roasted vegetable salad with burrata and a creamy pear-celery soup show you how little you need to turn familiar ingredients into something truly special. You can easily cook both dishes yourself. They’re perfect for everyday life, but anything but ordinary: Ideal for you if you want to enjoy great food without much effort and are craving a first taste of spring on your plate.

You’ll find all the ingredients and groceries for this at MPreis on the lower ground floor.

Ingredients: 4 servings

• 1 small celery root, cleaned and diced
• 2 shallots, peeled and diced
• 1 kg pears, peeled and diced
• Olive oil
• 250 g Gorgonzola, in pieces
• 300 ml white wine
• 200 ml cream
• 500 ml vegetable broth
• Salt & pepper

PREPARATION

1. Heat olive oil in a large pot. Briefly sauté the shallots, then add the celery. After a few minutes, add the pears and cook, stirring, until they start to caramelize. Deglaze with white wine.
2. Add the Gorgonzola and let it melt, then pour in most of the vegetable broth and let simmer for about 20 minutes.
3. Blend the soup and add the cream. Thin with the remaining vegetable broth to taste and season with salt and pepper.

Ingredients: 4 servings

• 2 sweet potatoes, diced
• 2 cooked beets, diced
• 2 tbsp olive oil
• Salt and pepper
• 1-3 tsp harissa paste
• 1 burrata
• 1 handful arugula
• Balsamic vinegar, oil, salt for dressing
• Pumpkin seeds or nuts for garnish, roughly chopped

PREPARATION

1. Preheat oven to 200 °C.
2. Mix sweet potatoes with olive oil, harissa, salt, and pepper, spread on a baking tray, and roast for 25 minutes.
3. After 15 minutes, add the beets and roast together.
4. Arrange arugula on a large plate, drizzle with dressing, and top with roasted vegetables.
5. Top with burrata and pumpkin seeds and serve immediately.