Sometimes you just have to drag something through the cocoa: for example Hokkaido, beetroot, and feta.
Ingredients:
- 3 Onions
- 2 red peppers
- 450 g Hokkaido pumpkin
- 2 Beetroot (approx. 160 g)
- 1 piece (4 cm) ginger
- 1 clove of garlic
- 2 tbsp sesame oil
- 2 tbsp Tomato paste
- 3 tbsp Baking cocoa
- 150 ml of orange juice
- Salt pepper
- 1/2 bunch coriander
- 200 g Feta
- Disposable gloves
Preparation:
- Peel the onions and cut them into wedges. Clean and wash the peppers. Clean, wash, and core the pumpkin. Peel and wash the beetroot. Wear disposable gloves – they stain strongly! Cut the vegetables into bite-sized pieces. Peel the ginger and garlic and finely chop both.
- Heat the sesame oil in a roaster. Fry the pumpkin, beetroot, bell pepper, and onions with ginger and garlic. Stir in tomato paste and sauté briefly. Stir in 2 tbsp cocoa, deglaze with orange juice. Pour in 400 ml water, bring to the boil and simmer covered for approx. 20-25 minutes. Season to taste with salt and pepper.
- Wash the coriander, shake dry and pluck it smaller. Crumble the feta over the goulash. Dust with cocoa and serve coriander.
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