Recipes

Pumpkin ragout with scarlet runner bean dumplings

Name: post_title
Prep time: 40 min
Cook time: 10 min
Ingredients: recipe-3596-ingredients-fieldtype

#Vegetarian

Difficulty level: medium

40 Min. Preparation time
3Portions

Scarlet runner bean and hazelnut dumplings

1 tbsp milk
65 g butter
120 g flour
150 g potatoes (floury, boiled and mashed)
2 eggs
Salt, pepper (freshly ground)
100 g Steirerkraft ready-to-eat scarlet runner beans PDO (halved)
15 hazelnuts (coarsely chopped)
Oil for frying

Pumpkin ragout

400 ml tomato juice
600 g pumpkin (roughly diced)
Salt, pepper (freshly ground)
1 young leek
Fresh chilli (to taste)
Steirerkraft tomato vinegar (for dressing)

Seed oil dip

3 tbsp Steirerkraft pumpkin seed oil PGI
125 g crème fraîche

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Preparation

To make the scarlet runner bean and hazelnut dumplings, melt the butter in a pan with the milk; then add the flour and stir well. Mix in the mashed potato and eggs. Season with salt and pepper. Finally, stir in the scarlet runner beans and hazelnuts and remove the pan from the hob. Using two tablespoons, shape the mixture into dumplings and place them on a sheet of greaseproof paper. Put the dumplings in the freezer for about 30 minutes. In a small pan, heat the frying oil to approx. 175 °C, float the dumplings in the oil, fry them until they are golden brown and then drain them well on kitchen paper.
To make the pumpkin ragout, bring the tomato juice to the boil in a frying pan, add the pumpkin cubes, cover the pan and let the pumpkin steam slowly. Season with salt and pepper. When the pumpkin is cooked but still firm, add some finely chopped chilli and the young leek. To round off the flavour, add a dash of tomato vinegar.
To make the pumpkin seed oil dip, simply combine the pumpkin seed oil and crème fraîche and serve the pumpkin ragout and the scarlet runner bean and hazelnut dumplings with the dip.

Print recipe

This is my tip

When shaping the dumplings, dip the tablespoons in cold water from time to time to prevent the mixture sticking to them.

Recipe Rocker 2017

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Tomato vinegar Premium

Styrian tomato vinegar made from the juice of ripe tomatoes…

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€ 3,80 – € 8,99 incl. VAT., excl. Shipping costs

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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…

from € 3,49 incl. VAT

€ 3,49 – € 17,00 incl. VAT., excl. Shipping costs

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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…

from € 3,50 incl. VAT

€ 3,50 – € 18,90 incl. VAT., excl. Shipping costs

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Pumpkin ragout with scarlet runner bean dumplings Difficulty level: medium 40 Min. Preparation time 3 Portions Scarlet runner bean and hazelnut dumplings 1 tbsp milk 65 g butter 120 g flour 150 g potatoes (floury, boiled and mashed) 2 eggs Salt, pepper (freshly ground) 100 g Steirerkraft ready-to-eat scarlet runner beans PDO (halved) 15 hazelnuts (coarsely chopped) Oil for frying Pumpkin ragout 400 ml tomato juice 600 g pumpkin (roughly diced) Salt, pepper (freshly ground) 1 young leek Fresh chilli (to taste) Steirerkraft tomato vinegar (for dressing) Seed oil dip 3 tbsp Steirerkraft pumpkin seed oil PGI 125 g crème fraîche Shop products online Preparation To make the scarlet runner bean and hazelnut dumplings, melt the butter in a pan with the milk; then add the flour and stir well. Mix in the mashed potato and eggs. Season with salt and pepper. Finally, stir in the scarlet runner beans and hazelnuts and remove the pan from the hob. Using two tablespoons, shape the mixture into dumplings and place them on a sheet of greaseproof paper. Put the dumplings in the freezer for about 30 minutes. In a small pan, heat the frying oil to approx. 175 °C, float the dumplings in the oil, fry them until they are golden brown and then drain them well on kitchen paper. To make the pumpkin ragout, bring the tomato juice to the boil in a frying pan, add the pumpkin cubes, cover the pan and let the pumpkin steam slowly. Season with salt and pepper. When the pumpkin is cooked but still firm, add some finely chopped chilli and the young leek. To round off the flavour, add a dash of tomato vinegar. To make the pumpkin seed oil dip, simply combine the pumpkin seed oil and crème fraîche and serve the pumpkin ragout and the scarlet runner bean and hazelnut dumplings with the dip. Print recipe This is my tip When shaping the dumplings, dip the tablespoons in cold water from time to time to prevent the mixture sticking to them. Recipe Rocker 2017

Pumpkin ragout with scarlet runner bean dumplings

Preparation

Tomato vinegar Premium

Scarlet runner beans ready-to-eat

Pumpkin seed oil Premium

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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