This is a really delicious sweet sour meal for the autumn using seasonal food. Rutabaga and quince become ripe in the fall and might be available in many places now.
Serving Size: 4
Ingredients:
- 4-6 links vegan sausages or hot dogs
- 2 tablespoons sunflower oil
- 1 large onion, chopped
- 1 inch piece of fresh ginger, peeled and grated
- dash cinnamon
- 2 teaspoons coriander powder
- 1 large rutabaga, peeled and thinly sliced
- 1-2 large carrots, peeled and sliced
- 2 quinces, peeled, cored and cut into slices
- 2 splashes of white wine
- 1 tablespoon agave
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- chopped parsley as an optional garnish
Directions:
- Peel the rutabaga and slice in very thin slices.
- Steam the rutabaga al dente.
- Peel and core the quinces.
- Slice or cut the quinces into chunks and place in a sauce pan.
- Cover with water and add 2 tablespoons sugar or agave.
- Bring the quinces to a boil, then turn down to a simmer. When the quinces are soft, remove from the heat and allow to cool, in the syrup.
- Peel and slice the carrots.
- Chop the onion.
- Heat the oil in a large frying pan
- Add the carrot slices and begin to sauté.
- As the carrots become soft, add the onions.
- Add the grated ginger, cinnamon and coriander powder.
- Cut the vegan sausage or hot dogs in 1/2-1 inch chunks and add to the cooking carrots
- Add the steamed rutabaga and cook stirring from time to time.
- As the pan becomes dry add a splash of white wine or optionally some vegetable broth.
- When the rutabaga and carrots are soft, use a slotted spoon to remove the quince and add to the rutabaga mixture.
- Add the balsamic vinegar and a bit of the quince syrup.
- We served the vegetables over a bed of Spätzle. Also any kind of noodle, rice or even potatoes would be fine.
- We garnished the meal with a few chopped parsley leaves.