Pumpkin, soya beans and cranberries
Preparation
Dice the shallot, peel and finely chop the ginger and cut the lemongrass into thin strips. Heat the honey in a pan, sauté the shallot, ginger and lemongrass and deglaze with balsamic vinegar. Add the diced pumpkin, cook until al dente and season to taste. Heat the soya beans in a pan with olive oil and season. Finally, add the chopped cranberries and serve with fresh soya beans.
- 1 shallot
- 1 thumb-sized piece of ginger
- 1 lemongrass stalk
- 1 tsp honey
- White balsamic vinegar
- 500 g crookneck pumpkin
- Natural salt, black pepper and nutmeg
- 150 g soya beans, fresh
- 2 tbsp olive oil
- Chopped cranberries
