John Myers
Ingredients for 4 servings:
- 350 g Brussels sprouts
- 300 g pumpkin(s)
- some curry powder
- 250 ml vegetable stock
- 3 tbsp sour cream
- 2 tbsp cheese
- 1 dash of soy sauce
- 1 egg(s)
- 600 g potatoes
- 75 g butter
- 225 g flour
- some marjoram
- some nutmeg
- some salt and pepper
Instructions
Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes
vegetarian main course for the cold season
For the Schupfnudeln, boil the potatoes until tender, peel them while still hot, and press them through a potato ricer or similar. Add the flour, egg, spices (salt, pepper, marjoram, and nutmeg), and melted butter and mix with a plastic spatula or your hands until a smooth dough forms. Shape the dough into logs on a floured surface, cut into slices, and shape. Add the Schupfnudeln to gently boiling water and cook. Skim the water and place it in cold water as soon as it has risen to the top. Dry the cooked and cooled Schupfnudeln on baking paper/kitchen towel. Now fry the Schupfnudeln in a pan with fat until golden brown. For the vegetable stir-fry, first clean the Brussels sprouts, removing a few nice leaves and setting them aside (for the sauce later). Add them to the boiling vegetable broth and let them pre-cook (cut large pieces in half if necessary). Briefly pre-cook the individual leaves as well. Save the vegetable stock after pre-cooking! Cut the pumpkin into small cubes and fry in a covered pan over medium heat. After about 8 minutes, add the pre-cooked Brussels sprouts and season with salt, pepper, and curry. If you prefer the vegetables softer, add a little of the vegetable stock and let it simmer. For the sauce, puree the remaining vegetable stock (in which the Brussels sprouts were pre-cooked) together with the individual Brussels sprout leaves and the sour cream. Heat everything in a small saucepan, add the finely grated cheese, and mix well. Season to taste with the specified spices and add the soy sauce.
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