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Pumpkin, Parmesan-Polenta & Pomegranate

Ingredients for 4

1 Hokkaido pumpkin
1/2 Pomegranate
40g Parsley
60g Walnut kernels
120 Polenta
60g Parmesan
120g (Vegan) Cream

20g (Vegan) Butter
2 tbsp Maple syrup
4 tbsp Walnut oil (or similar)
4 tsp Olive oil
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp cardamom
1 tsp coriander
1/2 tsp Clove
1/3 l Vegetable broth
Pepper
Salt

 

Prepare

♥ Dice the pumpkin

♥ Preheat the oven to 200°C top/bottom heat

♥ Mix the pumpkin with 1 tsp cinnamon & coriander, 1/2 tsp cardamom & cloves & nutmeg with 4 tsp olive oil and 2 tbsp maple syrup and spread on a baking tray

♥ Remove seeds from 1/2 pomegranate

♥ Chop 40g parsley and 60g walnuts chop coarsely 

Cook

♥ Mix the pomegranate seeds with 40g parsley, 2 tbsp walnut oil, salt and pepper

♥ Mix 1/3l vegetable stock with 120g cream

♥ Mix the dressing made of 2cl lemon juice, 4tsp olive oil, 1tsp honey, salt & pepper

♥ Stir in 120g polentaStir in 60g Parmesan and leave to soak for at least 5 minutes

♥ Let set on baking paper

♥ Roast the walnuts in a pan

♥ Heat 20g butter with 2 tablespoons of walnut oil in a pan and toss the dumplings in the hot butter

♥ Arrange the roasted pumpkin, dumplings and pomegranate relish on the plate

 

Parmesan-Polenta,
Pumpkin & Pomegranate
 

Ingredients for 4

1 Hokkaido pumpkin
1/2 Pomegranate
40g Parsley
60g Walnut kernels
120 Polenta
60g Parmesan
120g (Vegan) Cream

20g (Vegan) Butter
2 tbsp Maple syrup
4 tbsp Walnut oil (or similar)
4 tsp Olive oil
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp cardamom
1 tsp coriander
1/2 tsp Clove
1/3 l Vegetable broth
Pepper
Salt

Prepare

♥ Dice the pumpkin

♥ Preheat the oven to 200°C top/bottom heat

♥ Mix the pumpkin with 1 tsp cinnamon & coriander, 1/2 tsp cardamom & cloves & nutmeg with 4 tsp olive oil and 2 tbsp maple syrup and spread on a baking tray

♥ Remove seeds from 1/2 pomegranate

♥ Chop 40g parsley and 60g walnuts chop coarsely

 

Cook

♥ Mix the pomegranate seeds with 40g parsley, 2 tbsp walnut oil, salt and pepper

♥ Mix 1/3l vegetable stock with 120g cream

♥ Mix the dressing made of 2cl lemon juice, 4tsp olive oil, 1tsp honey, salt & pepper

♥ Stir in 120g Polenta

Stir in 60g Parmesan and leave to soak for at least 5 minutes

♥ Let set on baking paper

♥ Roast the walnuts in a pan

♥ Heat 20g butter with 2 tablespoons of walnut oil in a pan and toss the dumplings in the hot butter

♥ Arrange the roasted pumpkin, dumplings and pomegranate relish on the plate