Sauerkraut with a difference; with shiitake and turmeric. We also serve delicious pumpkin and sesame balls – a wonderful combination!
For the sauerkraut and mushrooms
For the pumpkin and sesame balls
For the sauerkraut, heat 1 tablespoon of peanut oil in a saucepan and roast 2 juniper berries in it for 2 minutes. Turn the sauerkraut, 2 bay leaves and the drained mushrooms in it, deglaze with 150 ml water and simmer over a low heat for 15 minutes. Then remove from heat and set aside.
In the meantime, heat 2 tablespoons of peanut oil in a saucepan for the balls, turn the pumpkin pieces in it, season with salt and deglaze with 150 ml water. Cover the saucepan and simmer for 10-15 minutes over medium heat. Then pour over a sieve; collect the cooking water. Drain the pumpkin flesh well.
Mix 100 g chestnut flour, 100 g lupine flour and 2 tablespoons psyllium husk powder in a bowl, lightly salt and turn the pumpkin pieces in it. Possibly add some chestnut flour, but the dough must not become too firm so that the pumpkin balls stay nice and airy.
Then shape balls of the same size with wet hands; Roll half of it in white sesame and the other half in black sesame.
Then heat 3 tablespoons of peanut oil in a wide pan and fry the balls in it over medium heat for 2 – 4 minutes until crispy.
Bring the sauerkraut with half of the pumpkin water to the boil again briefly (keep the other half in the refrigerator for further use in other dishes). Remove the pan from the heat, dust with 1 heaped teaspoon of turmeric, stir well and season to taste.
Arrange the sauerkraut with the pumpkin and sesame balls and serve.
This fits z. B. our delicious gravy.
Nutritional values per serving