Sauerkraut with pumpkin balls – gluten free

Time

65 min

SErves

2

Calories

498 kcal

Carbs

58g

Protein

19g

Fat

19g

Ingredients

For the sauerkraut

  • 25 g shiitake slices, dried
  • 450 g sauerkraut, cooked
  • Peanut oil, heat resistant
  • 1 tbsp tamari (soy sauce)
  • 150ml vegetable broth
  • 2 bay leaves
  • 2 juniper berries
  • 2 tablespoons parsley, chopped

For the pumpkin balls

  • 400 g Hokkaido pumpkin
  • 100 g rolled oats, fine + gluten-free
  • 50 g organic corn semolina
  • Crystal salt and pepper from the mill
  • Peanut oil, heat resistant

Instructions

Shiitake Sauerkraut. We serve this with delicious pumpkin balls – an unusual combination that tastes great!

Step 1

Soak the shiitake in lukewarm water for about 20 minutes, then drain and squeeze.

Meanwhile, deseed the pumpkin and cut into 1cm pieces.

Heat a pot with some peanut oil , steam the pumpkin pieces on a medium level for approx. 10 minutes until soft.

Then allow to cool for a moment, chop finely in a food processor and place in a bowl, add 100 g oat flakes and 50 g maize semolina, season with salt and pepper and mix thoroughly;

season and leave to rest for 10 minutes.

Step 2

Pour the sauerkraut over a sieve, rinse and drain if necessary.

Heat a pan with peanut oil and fry the squeezed shiitake for approx. 3 minutes.

Then add the sauerkraut and fry for 4 minutes.

Deglaze with 1 tbsp tamari and 150 ml vegetable stock, bring to the boil, add 2 bay leaves and 2 juniper berries ; season with salt and pepper.

Let the sauerkraut simmer for about 15 minutes, then season with salt and pepper .

Step 3

Roll walnut-sized balls out of the pumpkin mixture.

Heat a pan with plenty of peanut oil over medium heat and fry on all sides for approx. 5 minutes;

Drain briefly on a plate lined with kitchen paper.

Meanwhile chop the parsley .

Arrange the sauerkraut with the pumpkin balls and serve sprinkled with chopped parsley

Sauerkraut with pumpkin balls
© ZDG / nigelcrane
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