Mixed Vegetables with Bulgur from Susanne and Marcus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 50 g bacon, finely diced
- 1 medium onion (s)
- 4 stalks celery
- 1 leek
- 0.5 ½ head broccoli
- 2 medium tomato (s)
- 1 tablespoon tomato paste
- some ginger
- 2 tablespoon olive oil
- 1 cup bulgur
- 2 cup water
- some vegetable stock, grained (organic)
- 2 teaspoons curry powder
- some spice mixture (couscous seasoning)
- salt and pepper
- Chili powder
- possibly herbs to taste
Print Recipe
Pin Recipe Instructions
- First clean the celery stalks, leeks, onions, ginger, broccoli and tomatoes and cut into small cubes.
- Bring two cups of water with a little salt and, if you like, a little vegetable stock to the boil. Rinse the bulgur briefly with cold water (follow the instructions on the pack), then add to the boiling water. Lower the temperature and let the bulgur steep. Season with couscous seasoning.
- In the meantime, heat some oil in a large saucepan and let the onions with the bacon become translucent, now briefly brown the tomato paste. Then add the leek and celery and fry briefly. Then add the remaining vegetables and fry them briefly. Deglaze with a little water and seasoned with vegetable stock. Take the temperature down. Add the ginger and season with pepper, salt, curry and chilli. Let it steep for 5-15 minutes, stirring regularly. At the end, mix in fresh herbs, it will taste a little fresher.
- Serve the vegetables with the bulgur.
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