Sweet – Sour Rutabaga and Quince

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:

1. Peel the rutabaga and slice in very thin slices.
2. Steam the rutabaga al dente.
3. Peel and core the quinces.
4. Slice or cut the quinces into chunks and place in a sauce pan.
5. Cover with water and add 2 tablespoons sugar or agave.
6. 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.
7. Peel and slice the carrots.
8. Chop the onion.
9. Heat the oil in a large frying pan
10. Add the carrot slices and begin to sauté.
11. As the carrots become soft, add the onions.
12. Add the grated ginger, cinnamon and coriander powder.
13. Cut the vegan sausage or hot dogs in 1/2-1 inch chunks and add to the cooking carrots
14. Add the steamed rutabaga and cook stirring from time to time.
15. As the pan becomes dry add a splash of white wine or optionally some vegetable broth.
16. When the rutabaga and carrots are soft, use a slotted spoon to remove the quince and add to the rutabaga mixture.
17. Add the balsamic vinegar and a bit of the quince syrup.
18. We served the vegetables over a bed of Spätzle. Also any kind of noodle, rice or even potatoes would be fine.
19. We garnished the meal with a few chopped parsley leaves.