Spring ratatouille with bulgur

Name: Spring ratatouille with bulgur
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g green asparagus; 200 g Sweet peas; 300 g yellow peppers; 200 g cherry tomatoes; 1 can(s) (425 ml) Italian beans; 2 Onions; 4 Garlic cloves; 3/4 l Vegetable broth (instant); 5 TABLESPOONS Sugar; 5 TABLESPOONS white balsamic vinegar; 7 TABLESPOONS Olive oil; 1/2-1 TEASPOON ground, dried chili; 1 TEASPOON dried rosemary; 7-10 Tbsp Salt; 2 Lemon slices of 1 untreated lemon; 20 g Butter or margarine; 175 g Bulgur (coarse wheat groats); 40-50 g Pecorino cheese in curls; 7-10 Tbsp Rosemary

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g green asparagus
200 g Sweet peas
300 g yellow peppers
200 g cherry tomatoes
1 can(s) (425 ml) Italian beans
2 Onions
4 Garlic cloves
3/4 l Vegetable broth (instant)
5 TABLESPOONS Sugar
5 TABLESPOONS white balsamic vinegar
7 TABLESPOONS Olive oil
1/2-1 TEASPOON ground, dried chili
1 TEASPOON dried rosemary
7-10 Tbsp Salt
2 Lemon slices of 1 untreated lemon
20 g Butter or margarine
175 g Bulgur (coarse wheat groats)
40-50 g Pecorino cheese in curls
7-10 Tbsp Rosemary

Directions

1
Wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus spears into large pieces. Clean, wash and drain the mangetouts and peppers. Cut the peppers into slices.
2
Wash the cherry tomatoes and also drain them. Drain the bean seeds on a sieve. Peel onions and garlic. Cut 1 onion into fine slices, chop garlic. Add asparagus to the boiling vegetable stock and cook for 9-10 minutes.
3
Add the sugar snap peas after 4-5 minutes and cook at the same time. Pour the vegetables onto a sieve and collect the broth. Caramelise the sugar in a large pan until golden brown. Add vinegar and 1/8 litre vegetable stock and bring to the boil while stirring.
4
Add olive oil, peppers, onion wedges and garlic. Season with chilli, rosemary and a little salt and simmer for 6-8 minutes while stirring. Add asparagus, snow peas, tomatoes and lemon slices and continue to cook for about 5 minutes.
5
Put the vegetables in a bowl, add the beans and season with salt and chilli. Let the vegetables cool down and let them soak through. Meanwhile dice the remaining onion. Heat the fat in a pot and fry the onion until transparent.
6
Add bulgur, also braise and deglaze with 375 ml vegetable stock. If necessary add some salt, bring to the boil, cover and let it swell for 10 minutes at low heat. Remove from heat and let stand for another 5 minutes.
7
Cut the curls with a peeler from the Pecorino. Arrange the vegetables on a plate, sprinkle with cheese curls and garnish with fresh rosemary. Add warm bulgur extra.