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