Colorful Vegetables with Cinnamon Bulgur

Freely after Schuhbeck I rummage in the vegetable compartment and bring so some to light. This almost fits the vegetable recipe, so I can cook with it again a recipe of the series “Schuhbecks missing pictures”. Well, to be honest, there is a photo of it in the book. But not with bulgur…

I peel / clean

• 2 carrots
• 2 stalks of asparagus
• 1 piece of celeriac
• 1 stick of celery
• 1 red bell pepper
• a handful of broccoli florets
• 1/2 fennel

and cut the vegetables into coarse pieces. Now, it goes into a metal culvert in the large pot over boiling water and steams there until done in 15 minutes.

Meanwhile I put

• 100 ml vegetable broth

into a pan and then add the spices

• 1 sprig of rosemary
• 1 clove of garlic in slices
• 1 piece of ginger
• 1 piece of vanilla pod
• 2 dried orange peels

and heat the liquid slowly. By the end of the vegetable cooking time, it is hot and the flavors are transferred. I now chop the orange peel and add it over the vegetables, as well as a few rosemary needles and the ginger.

• one cup of bulgur
• 1 pinch of cinnamon

I have cooked in parallel in a separate pot in a good 10 minutes. Now I can put everything in preheated bowls and sprinkle with

• olive oil
• piment d’Espelette
• salt

to taste.

bulgur with cinnamon, broccoli, ginger, garlic, carrot, orange peel, bell pepper, rosemary, celeriac, asparagus, celery