Now a bowl with some regional organic food from the region. We fermented the turmeric sauerkraut ourselves and stored it for 6 weeks. It almost felt like a vintage champagne.... (if only it wouldn't stink like that ;))
Ingredients (for 2 pers.)
2 large tbsp turmeric sauerkraut 8 Egerlings 2 shallots 1 clove of garlic fresh parsley 1 turnip 6 small tomatoes 1 handful baby spinach 1 cup quinoa coloured some fresh beetroot or garden cress 1/2 feta 1 large carrot 2 spring onions 1 cup black salsifies, pre-cooked (approx. 4-5 pcs.) 1 tbsp rapeseed oil
Dressing: 1 tbsp cashew butter 2 tbsp apple cider vinegar 1 tbsp olive oil Rock salt & freshly ground pepper
Prepare quinoa according to package instructions and set aside.
Peel the turnip, cut into slices and simmer in lightly salted water for 5 minutes. The slices should be cooked "al dente".
Halve the tomatoes, cut the spring onion into slices, finely plane the carrot with a peeler and dice the feta.
Peel and chop the shallots and press the garlic clove. Fry in a pan with rapeseed oil until translucent. Add cleaned & cut mushrooms, fry for about 3 minutes and add freshly chopped herbs. Season with salt and pepper and remove from heat.
Serve all ingredients in two bowls. Mix all ingredients for the dressing, pour over and garnish with cress.