Bread dumplings in cheese-leek-sauce

Name: Bread dumplings in cheese-leek-sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Bread roll from the previous day (300 g); 3/8 l Milk; 500 g Leeks (leek); 250 g small mushrooms; 50 g Appenzeller cheese; 2 medium-sized onions; 1 collar Parsley; 1-2 TABLESPOONS Butter, 3 eggs (Gr. M); 7-10 Tbsp salt, black pepper; 1-2 TABLESPOONS Oil, 100 g whipped cream; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS sauce thickener

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Bread roll from the previous day (300 g)
3/8 l Milk
500 g Leeks (leek)
250 g small mushrooms
50 g Appenzeller cheese
2 medium-sized onions
1 collar Parsley
1-2 TABLESPOONS Butter, 3 eggs (Gr. M)
7-10 Tbsp salt, black pepper
1-2 TABLESPOONS Oil, 100 g whipped cream
1 TEASPOON Vegetable broth
2-3 TABLESPOONS sauce thickener

Directions

1
Dice the buns. Warm the milk and pour it over the buns. Leave to soak for approx. 1 hour
2
Clean and wash the leek and mushrooms. Halve the mushrooms. Cut leek into rings. Grate cheese finely. Peel onions, wash parsley. Chop both
3
Fry the onions in 1 tbsp. hot butter. Steam parsley, except for a little bit. Knead both with bread roll, eggs, 1 tsp salt and pepper. Form 12-16 dumplings. Cook in boiling salted water in a wide pot for about 20 minutes
4
Fry the mushrooms in hot oil. Steam the leek briefly and season. Stir in 3/8 l water, cream and stock. Bring to the boil, cover and simmer at low heat for about 5 minutes
5
Melt the cheese in the sauce, season to taste. Stir in the sauce thickener, bring to the boil. Drain dumplings. Arrange everything and sprinkle with the rest of the parsley. If necessary, froth up 1 tbsp. butter in a pan, drizzle over it