John Myers
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Ingredients
Asian seasoned pea puree:
- 300 g Peas frozen
- 165 ml 1 small can of coconut milk
- 75 g 1 Onion
- 5 g 1 clove of garlic
- 2 tbsp Butter
- 0,5 tsp Mild curry powder
- 0,5 tsp Vegetable broth from ANKERKRAUT *)
- 0,5 tsp Sugar
- 1 tsp Lemon peel zest
- 1 tbsp Lemon juice
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
- 1 tbsp Freshly grated Parmesan
Pumpkin meatballs: **) Remainder from yesterday / see my recipe **)
- 4 piece Pumpkin meatballs
- 1 tbsp Sunflower oil
Serve:
- 2 piece Radishes for garnish
Instructions
Asian seasoned pea puree:
- Peel and dice the onion. Peel and finely dice the garlic clove. Heat the butter (2 tbsp) in a small saucepan, fry the onion cubes with the garlic clove cubes in them. Add the peas (frozen / 300 g) and fry for a few minutes. Deglaze / pour in the coconut milk (165 ml) and add mild curry powder (½ teaspoon), vegetable broth from ANKERKRAUT *) (½ teaspoon), sugar (½ teaspoon), lemon zest (1 teaspoon), lemon juice (1 teaspoon), coarse sea salt the mill (3 big pinches), colored pepper from the mill (3 big pinches), freshly grated nutmeg (1 big pinch) and let everything simmer for about 5 minutes. Puree finely with the hand blender and fold in the freshly grated Parmesan. *) Vegetable broth from ANKERKRAUT / Ingredients: sea salt, dried carrots, onions, celery, mustard flour, leek, parsley, black pepper, garlic, lovage, nutmeg, turmeric and fennel seeds
Pumpkin meatballs:
- **) see my recipe: Pumpkin meatballs with princess beans and hearty mashed potatoes Heat / warm pumpkin meatballs in a small pan with sunflower oil (1 tbsp) on both sides.
Serve:
- Serve pea puree with Asian spices, each with 2 pumpkin meatballs and garnished with a radish.
