John Myers
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Pumpkin Rolls with Pumpkin Puree and Brussels Sprouts
The perfect pumpkin rolls with pumpkin puree and brussels sprouts recipe with a picture and simple step-by-step instructions.
Pumpkin buns: (Approx. 14 pieces / See my recipe: http://www./rezept/500752/Kuerbisbule
- 0,5 Hokkaido pumpkin approx. 350 g (cleaned 200 g)
- 350 g Minced meat half and half
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Yesterday’S rolls
- 1 Egg
- 1 tsp Salt
- 1 tsp Sweet paprika
- 0,5 tsp Rose paprika hot
- 50 g Breadcrumbs
- 4 tbsp Clarified butter
Pumpkin puree:
- 0,5 Hokkaido pumpkin 350 g / cleaned 200 g
- 1 Parsnip 150 g
- 1 Red chilli pepper
- 1 Clove of garlic
- 1 liter Vegetable broth (2 teaspoons instant)
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 1 Strong pinches of coarse sea salt from the mill
- 1 Strong pinches of colored pepper from the mill
- 1 Strong pinch of nutmeg
Brussels sprouts:
- 350 g Brussels sprouts cleaned
- 1 tsp Salt
- 1 tbsp Butter
- 0,5 cups Cooking cream 100 g
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 Strong pinch of nutmeg
Serve:
- 2 Parsley stalks for garnish
Pumpkin buns: (See my recipe: http://www./rezept/500752/Kuerbisbuletten.html)
- Clean, peel and finely dice the Hokkaido pumpkin. Peel onion and chop finely. Peel the garlic cloves and dice them very finely. Soak the rolls and squeeze them out well. Put all ingredients (pumpkin cubes, minced meat, onion cubes, garlic clove cubes, squeezed bun, 1 egg, 1 teaspoon salt, 1 teaspoon sweet paprika and ½ teaspoon hot pink paprika) in a bowl and mix / knead well. Shape meatballs (approx. 14 pieces) with moistened hands, roll in breadcrumbs and fry / fry in clarified butter on both sides until golden-brown.
Pumpkin puree:
- Clean, peel and dice the Hokkaido pumpkin. Peel and dice parsnips. Clean, wash and finely dice the chilli pepper. Peel and finely dice the garlic clove. In a saucepan with vegetable stock (1 liter / 2 teaspoons instant), cook the vegetables (diced pumpkin, diced parsnips and diced chili peppers) for about 25 minutes, drain through a kitchen sieve, add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt (1 strong Pinch), colored pepper from the mill (1 big pinch) and nutmeg (1 big pinch) and work through / pound through well with the potato masher.
Brussels sprouts:
- Clean the Brussels sprouts, cook in salted water (1 teaspoon) for about 8 minutes, drain, toss / fry in butter (1 tbsp), add cooking cream (100 g), with coarse sea salt from the mill (2 big pinches), colored pepper Season from the mill (2 big pinches) and nutmeg (1 big pinch).
Serve:
- Serve the pumpkin buns with pumpkin puree and Brussels sprouts, garnished with parsley.
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