Sauerkraut with pumpkin balls – gluten free

© ZDG / nigelcrane

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

Ingredients for For 2 servings

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

Nutritional values per serving

Calories 498 calories
Carbohydrates 58g
Protein 19g
Fat 19g

Preparation

Time to prepare:

Preparation time 20 minutes
Cooking/baking time 25 minutes

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

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