Schwarzwurzeln in Sahnesoße, dazu Spinatreis, Backofenkürbis und Apfelrotkohl

2026 August 12

Ingredients for 4 people

700 g black salsify
1 tbsp ghee
1 tsp turmeric
½ tsp fenugreek seeds
2 bay leaves
1 tsp raw cane sugar
150 ml water or vegetable stock
1 tsp cornflour
Spinach rice
400 g fresh spinach leaves
1 clove
a little freshly grated nutmeg
Oven-baked pumpkin
1 tsp coriander seeds
black pepper
ghee
500 g red cabbage
1 tbsp ghee
½ tsp allspice
2 cm cinnamon stick
2 bay leaves
2 tbsp quince or redcurrant jelly or cranberry compote
100 ml water

1 lemon
1 tsp black mustard seeds
1 tsp ground coriander
1 pinch asafoetida
black pepper
salt
100 ml cream
fresh parsley or coriander
150 g basmati rice
2 cardamom pods
1 tsp cumin
1 tsp salt
400 g Hokkaido pumpkin
1 sprig of rosemary
Salt
Red cabbage with apple
2 tart apples
1 tsp coriander
1 star anise
½ tsp black pepper
1 tsp orange zest
2 tsp salt

Preparation

Fill a saucepan halfway with water, dissolve 1 tsp of salt in it and squeeze in the juice of half a lemon. Cut the black salsify in half, peel them under running water whilst wearing gloves, and place them immediately into the prepared lemon and salt water. Cook the vegetables in this until they are al dente. This takes about 20 minutes, depending on the thickness of the vegetables. Drain the black salsify and cut into 2 cm-long diagonal pieces. Heat the ghee in a deep frying pan and toast the mustard seeds until they pop.Set the pan aside briefly and add the remaining spices (crush the fenugreek seeds in a mortar). Toast gently until they give off a delicate aroma. Now add the prepared vegetables. Pour in water or stock and cream, and simmer gently for 15 minutes. Mix the cornflour with a tablespoon of water and stir into the sauce. Simmer for a further two minutes. The sauce should have a creamy consistency. Season to taste with a tablespoon of lemon juice, salt, sugar and a little freshly ground pepper. Sprinkle with parsley or coriander.

How to make spinach rice

Wash the spinach, blanch it briefly in boiling water and then plunge it into cold water. Bring the rice, spices, a little salt and one and a half times the volume of water to a vigorous boil. Reduce the heat and simmer the rice gently until cooked. In the meantime, finely chop the spinach and mix it into the cooked rice along with some freshly grated nutmeg.

How to make oven-baked pumpkin

Wash the pumpkin thoroughly with a vegetable brush, as the skin will be used as well. Remove the seeds with a spoon and cut the pumpkin into slices two centimetres thick. Brush a baking tray or ovenproof dish with a little ghee and arrange the pumpkin slices on it. Sprinkle with coriander seeds, a little salt and rosemary, then bake the pumpkin at 180 degrees on the hot air setting for about 30 minutes. Sprinkle with black pepper.

How to make apple and red cabbage

Shred the red cabbage into fine strips and dice the apples, with their skins on, into small cubes. Heat the ghee in a saucepan, then fry the spices, red cabbage and apples until they give off a lovely aroma. Pour in the water. Cover and simmer the red cabbage gently for about 25 minutes. Stir frequently and add a little more water if necessary. Finally, stir in the jelly or cranberries and season to taste with salt.

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