Bulgur with Quince-Carrot Vegetable

Ingredients

• 2 shallots
• 1 Garlic clove
• 15 g ginger (1 piece)
• 5 carrots
• 2 quinces
• 3 tbsp Lemon juice
• 20 g sugar (1 tbsp)
• 250 g bulgur (hard wheat groats)
• 560 ml vegetable broth
• 80 g unsalted peanuts
• Salt
• Pepper
• 1 tsp ground cinnamon
• 0.5 tsp sweet paprika powder
• 300 g Yogurt (1.5% fat)
• 20 g Parsley (1 bunch)

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Peel and grate the ginger. Peel, clean, quarter the carrots lengthwise and cut into about 6 cm long pieces.

2. 2.

   Rub the quinces with a cloth, wash, peel, core, and slice into thin slivers. Drizzle with 2 tbsp lemon juice.

3. 3.

   Caramelize the sugar in a pot over medium heat for about 3 minutes. Add the shallots, garlic, ginger, and quince slices, stir, and deglaze with 160 ml broth. Simmer gently over medium heat for about 15 minutes.

4. 4.

   Meanwhile, prepare the bulgur with the remaining vegetable broth according to package instructions.

5. 5.

   After 15 minutes, add the carrots to the quince mixture and cook together for 5–10 minutes. Stir in the peanuts and season with salt, pepper, cinnamon, and paprika powder.

6. 6.

   In the meantime, whisk the yogurt with the remaining lemon juice until smooth. Wash the parsley, pat dry, finely chop half of it, and stir into the yogurt. Season with salt and fill four glasses.

7. 7.

   Serve the bulgur on four plates and distribute the quince-carrot vegetable over it. Sprinkle with the remaining parsley and serve with the dip.