Pumpkin and Jerusalem Artichoke Vegetable with Pomegranate

Ingredients

• 500 g pumpkin (e.g., muskmelon pumpkin)
• 500 g Jerusalem artichokes
• 500 g topinambur
• 4 Spring Onions
• 1 red chili pepper
• 2 Garlic cloves
• 2 oranges
• 1 Pomegranate
• 20 g mint (1 bunch)
• 2 tbsp olive oil
• 200 ml vegetable broth
• Salt
• Pepper
• a pinch of cinnamon powder
• 40 g walnut kernels

Instructions

1. 1.

   Peel and core the pumpkin. Peel the Jerusalem artichokes as well. Cut the pumpkin and Jerusalem artichokes into thin slivers, slice the topinambur into thick rounds. Trim, wash and cut the spring onions into thin rings.

2. 2.

   Wash, trim and chop the chili pepper. Peel the garlic and flatten it with a knife edge. Peel the oranges and separate the segments. Remove the pomegranate seeds. Wash the mint, shake dry and cut the leaves into strips, reserving some for garnish.

3. 3.

   Heat the oil in a wide pot. Sauté the spring onions, garlic and chili over medium heat until translucent. Add the pumpkin, topinambur and Jerusalem artichokes and deglaze with broth. Cover and simmer for about 10 minutes, then cook uncovered for another ~10 minutes until the liquid evaporates. Season with salt, pepper and cinnamon.

4. 4.

   Add walnuts, pomegranate seeds, sliced mint and orange segments and warm briefly while stirring. Serve in four deep bowls and garnish with remaining mint.