• Sauerkraut with pumpkin balls – gluten free

    Posted on July 21, 2022 by in Even Healthier Recipes
    Sauerkraut with pumpkin balls

    © 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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