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Recipe: Pumpkin ragout with scarlet runner bean dumplings


Serves approx.3

1. 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.

2. 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.

3. 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.

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

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