Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg
For 2 persons
250 g Brussels sprouts
1,5 tbsp. ghee
4 cloves
1 large slice of ginger
1 MS Hing
½ tsp cumins seeds, finely chopped
¼ tsp turmeric
1 tsp lemon juice
salt and pepper
Clean the brussels sprouts and cut them in half if required. Heat the ghee in a braising pot and fry the cumins seeds, hing and finely chopped ginger in it briefly. Add the Brussels sprouts, cloves and turmeric. Braise the Brussels sprouts over a low heat. Stir from time to time so that the Brussels sprouts soften evenly. If necessary, add a little more water or ghee and season to taste with salt, pepper and lemon juice.
Mashed Potatoes
4-5 large potatoes, soft boiling
1 parsley root
¼ tsp salt
100 ml oat cream (alternative cream)
1 MS nutmeg
Peel and dice the potatoes and parsley root, cover with water in a pot and boil until tender. Drain the cooking water, add salt and oat cream and mash finely with a blender or masher. Season to taste with a little nutmeg.
Apple-Quitten-Chutney
2 apples
1 quince
1 tbsp. sesame oil
½ tsp black mustard seeds
1 star anise
½ chilli pepper, cut
1 slice ginger, finely chopped
¼ tsp coriander seeds, ground
150 ml water
2 tbsp whole cane sugar
1 MS salt
1 MS vanilla
1 MS cinnamon
Peel apples and quince and dice finely. Heat the sesame oil, roast the mustard seeds, add the star anise, finely chopped chilli pepper and ginger as well as ground coriander seeds. Add the apple and quince to the spice stock and sauté briefly, stirring. Pour on the water, add sugar and salt and let the chutney boil down for 20 minutes. Season to taste with vanilla powder, black pepper and cinnamon.
