John Myers
Ingredients for 3 servings:
- 125g chorizo
- 2 tbsp oil
- 1 m.-large onion(s), red
- 400 g pumpkin(s)
- 300 g Brussels sprouts
- 30 g cranberries, dried
- 125 g sour apples, e.g. Holsteiner Cox
- 4 sage leaves
- 50 ml water
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
The ingredients are prepared and weighed. Halve the chorizo lengthwise, cut each half into 4 strips and dice. Halve the onion, halve each half crosswise and cut lengthwise into wedges. Cut the pumpkin into pieces approximately 1.5-2 cm long. Quarter the Brussels sprouts. Chop the cranberries and sage leaves. Cut the apple into 1 cm cubes. Heat the oil in a large pan and fry the chorizo while stirring. Remove the chorizo and reserve in a small bowl. Sauté the onion wedges in the fat for approximately 3 minutes, stirring frequently. Stir in the pumpkin and Brussels sprouts, pour in approximately 50 ml of water and sauté covered for approximately 15 minutes. Stir occasionally and add a little water if necessary. Mix in the apple, sage, chorizo and cranberries and sauté covered for 5-10 minutes, until tender. Season to taste before serving and add salt if desired. Cooking time may vary depending on the type of pumpkin and the size of the vegetable pieces.
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