zaterdag 10 december 2011

Sauerkraut with red onions, roasted quince and pistachio nuts

copyright photo andrei tchernikov
foodstyling & recipe Fiona Ivanov 

copyright photo Andrei Tchernikov
foodstyling & recipe Fiona Ivanov
Sauerkraut with red onions, roasted quince and pistachio nuts
vegan sidedish, 4 persons
 
2 quinces
2 red onions, cut in rings
5 tablespoons of olive oil, (or, even better, 3 tablespoons of olive oil & 2 tablespoons of pistachio oil)
2 tablespoons of pistachio nuts
250 gram of sauerkraut, at room temperature

Pre-heat oven at 225 degrees Celsius. Scrub the quinces well, under water, removing any down. Wrap quinces in aluminium foil and roast them in 90-120 minutes in the oven until cooked.( you can squeeze the quinces to see if they are soft, wearing oven gloves, of course). Allow the quinces to cool until lukewarm, then peel and remove the core. Cut the quince in small pieces. In the meantime, heat 3 talespoons of olive oil and sauté the onion rings for 20 minutes on a low heat, sprinkle with salt and freshly ground pepper to taste. Roast the pistachio nuts in a dry frying pan, allow to cool on a plate. Stir the sauerkraut, quinces, onion rings and rest of the oil, freshly ground pepper to taste, then sprinkle with pistachio nuts. 

Flexitarische recepten
Translation from dutch Eileen Sharp

Geen opmerkingen:

Een reactie posten