Summary

Ingredients

• 0.5 ½ celeriac
• 1 kg pumpkin (se) (Hokkaido)
• 4 carrot (s)
• 1 bunch spring onions or spring onions (small bunch), only the green them
• 3 cup bulgur
• 3 cup vegetable broth
• 1 bunch parsley
• 1 clove garlic
• 4 tablespoon olive oil
• 2 tablespoon oil (sunflower oil)
• 6 tablespoon lemon juice
• Seasoned Salt
• Pepper, coarsely ground

Print Recipe Pin Recipe

Instructions

1. Wash the celery, pumpkin and carrots. Peel the celery. Cut the vegetables into small cubes. Wash the onion greens and cut into fine rings.
2. Bring the vegetable stock to the boil, add the bulgur and simmer for 5 minutes. Then let the lid swell over a small (!) Flame for approx. 20 minutes. Allow to cool slightly.
3. In the meantime, cook the carrot, celery and pumpkin cubes for approx. 3-5 minutes in salted water until they are al dente. Drain.
4. Chop the parsley and place in a salad bowl with the onion greens. Squeeze the garlic clove.
5. Mix the two types of oil with the lemon juice and salt and pepper to make a vinaigrette. This works best if you put the ingredients in a cup and beat them with a fork.
6. Add the swollen bulgur and the cooked vegetables to the other ingredients in the salad bowl. Pour the vinaigrette over it and mix in. Serve lukewarm.
7. Tip: If you don`t get spring onions or spring onions during the pumpkin season, you can replace them with leeks. Use a little less here, as the leek tastes stronger.
8. First remove the green from the leek stick and only use the white part: Halve the stick lengthways and then cut into very fine half rings. These can now be further processed as indicated in the recipe for the onion greens.