The Content Of The Article:
- Ingredients for the recipe (for 4 people)
- Preparation (preparation / preparation time: about 35 minutes)
- Mild alternative to real garlic: chopped garlic
Ingredients for the recipe (for 4 people)
- 500 ml vegetable stock
- 250 g bulgur
- 250 g blackcurrant tomatoes (red and yellow)
- 2 handful of purslane
- 30 g of chopped garlic
- 4 spring onions
- 400 g of tofu
- 1/2 cucumber
- 1 teaspoon fennel seeds
- 4 tablespoons apple juice
- 2 tablespoons apple cider vinegar
- 4 tablespoons rapeseed oil
- Salt, pepper from the mill
Preparation (preparation / preparation time: about 35 minutes)
1. Bring the broth to a boil with a pinch of salt, sprinkle in the bulgur and simmer for about 15 minutes. Then evaporate open and allow to cool.
2. Rinse the redcurrant tomatoes and clean. Rinse the purslane, shake dry and read.
3. Rip off the garlic and spring onions, shake dry and cut into fine rolls.
4. Roll the tofu. Peel the cucumber, halve lengthwise, scrape out the seeds and dice the halves.
5. Pound the fennel seeds in a mortar, mix with the apple juice, vinegar, oil, salt and pepper and season to taste. Mix all the prepared salad ingredients, fill in small bowls and serve drizzled with the apple dressing.
Mild alternative to real garlic: chopped garlic
Cut garlic (Allium tuberosum) is a spicy chive replacement and tastes less intrusive than toe
The cut garlic (Allium tuberosum), also called Knolau or China leek, has been valued for centuries in Southeast Asia as a spice. Here, too, the cross between chive and garlic finds more and more lovers, because the plants taste spicy like garlic, but without being so obtrusive. The winter hardy bulbous plant can remain in place for several years, as long as it is always supplied with plenty of water and nutrients. If the tufts are too dry, the leaf tips turn yellow and are no longer usable. In midsummer, the 30 to 40 centimeters high plants adorn themselves with star-shaped white flowers, which are also used in salads and food.