John Myers
Savoy Quinoa Roulade in Turmeric Sauce with Dumplings
The perfect savoy quinoa roulade in turmeric sauce with dumplings recipe with a picture and simple step-by-step instructions.
- 1 Cup Quick Quinoa – Mix of quinoa, rice and chickpeas
- 2 cups Vegetable broth
- 8 Savoy cabbage leaves
- 1 medium sized Fresh beetroot
- 100 g Mushrooms brown
- 1 Clove of garlic
- 0,5 tsp Turmeric
- 1 tbsp Vegetable margarine
- 1 tbsp Flour
- 350 ml Vegetable broth
- Pepper, cayenne pepper, cumin
- 1 packet Dumpling dough
- (1 Römertopf)
- Peel the beetroot and dice finely. Bring to the boil together with the Quick Quinia in 2 cups of vegetable broth and then let it simmer gently on the lowest level until the broth is completely absorbed. Let the Quick Quinoa cool down.
- Blanch the pearling leaves in boiling water for about 2 minutes and rinse with cold water. Cut out the hard part of the panicle in a wedge shape so that the leaf lies flat.
- Put 1-2 teaspoons (depending on the leaf size) of the filling on the savoy cabbage. Roll tight rolls and place with the “seam” facing down in the Römertopf (or a casserole dish with a lid). Put them close together. Pour in about 100 ml of stock and cook in the oven at 150ºC for about 30 minutes.
- In the meantime, form dumplings and cook according to package instructions.
- For the sauce, cut the mushrooms into slices and sauté in the margarine. Squeeze in the garlic. Dust with turmeric and flour and sweat. Deglaze with broth and bring to the boil briefly. Season to taste with pepper, cayenne pepper and cumin. If desired, refine with a little oat cream.
Facebook Comments