My stay in Belgium this time extended further than Ghent. I visited Brussels and Bruges and this post was supposed to be all about Bruges. I found myself shopping though, at their farmers market. so below you will find a very autumn dish, inspired by the goodies of the West Flanders: pumpkin and mushrooms bake with potatoes and carrots, for a true Flemish delight.
Bruges is a gorgeous medieval city surrounded by canals and loaded with history. You can easily dream off to a fairy tale walking its cobbled lanes that lead from one market square to the next. The first thing I came across was a wonderful farmers market at the main square: abundant flower bouquets, rotisseries to get a roast for the home or ribs on the go, cheesemongers, charcuteries and the obligatory Belgian fries found in every corner.
I enjoyed it on a daytrip and truth to be said, one day is hardly enough time to enjoy Bruges and all its medieval glory. I walked around following the canal for a while under glorious sunshine, taking in the autumn sun and the magnificent architecture. As soon as I reached the main square, Grotz Markt it seemed liked everything stopped. Not just because of the magnificent buildings that surround it, but for the modern farmer’s market that was filling it.
I grabbed some fruit to munch on the go, my eyes rolled over the mushrooms, end of October is the perfect season for mushrooms and I don’t talk just plain old mushrooms but meaty and foresty cantharelles. The vegetables won me over. I got a romanesco too, this weird broccoli-cauliflower alien looking thing I hadn’t cooked before. But as I said mushrooms and purple baby carrots, made my day. I actually dragged my shopping bag all the way through the choco story museum and sat with it for a beer. In the afternoon it all ended up in one delicious tray below.
If you cannot find cantharelles, fill free to use other mushroom types or use dried cantharelles. To reconstitute the dried mushrooms, use a bit of warm water, wine or stock and let them soak it in for 15-20 minutes.
- 100 gr chanterelles
- 100 gr button mushrooms
- 300 gr. Pleurotus mushrooms
- 1 small pumpkin (approx. 1kg), peeled and cut
- 10-12 small potatoes, chopped or 3-4 large cut in cubes
- 2 carrots
- 1 lemon, for its juice
- 50 ml olive oil
- 1 tsp of oregano
- Salt and pepper to taste
How to make it:
- Cut the large mushrooms in halves or quarters and cube your pumpkin and potatoes to roughly the same size.
- Cut the onions in rings and roughly chop the carrots
- Place all the roots and vegetables in a baking tray, season with salt and pepper, add olive oil, the lemon juice and the oregano and mix well.
- Bake at 180C for approximately 1 hour in a covered tray.
Where is Bruges? Just over an hour away from Brussels by train; there is a train every 15 minutes.
What to do in Bruges? It’s wonderful to stroll around even if you don’t like museums. For a tasty stroll check out Choco story museum and learn about chocolate – it’s really nice for big and small kids alike.
Where to eat in Bruges? The easiest snack is a cone of fries, not French, Belgian fries. (they are one and the same). If you haven’t stuffed yourselves with waffles and chocolate. What the city is renowned for though is the great restaurants. You will be spoiled for choice when it comes to Michelin star restaurants and it’s truly hard to choose. So have a look here:, it’s the official tourist info guide of Bruges, dedicated to its great restaus.
For history of Bruges and more beer related information check out beer tourism website, they’ve done wonders.
Have you been to Bruges? Let me know your recommendations in the comments below.
From Bruges with love,