Cream turnips with bread dumplings

Name: Cream turnips with bread dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Bread roll (from the previous day); 1/4 l Milk; 2 Onions; 1/2 waistband / potty marjoram; 2-3 TABLESPOONS butter/margarine; 7-10 Tbsp 800 g-1 kg Teltow turnip; 100 g Mushrooms; 250 g fresh or; 1 glass (370 ml) Chanterelles; 2 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Whipped cream; 1/2 TEASPOON Vegetable broth; 2 TABLESPOONS sauce thickener

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Bread roll (from the previous day)
1/4 l Milk
2 Onions
1/2 waistband / potty marjoram
2-3 TABLESPOONS butter/margarine
7-10 Tbsp 800 g-1 kg Teltow turnip
100 g Mushrooms
250 g fresh or
1 glass (370 ml) Chanterelles
2 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Whipped cream
1/2 TEASPOON Vegetable broth
2 TABLESPOONS sauce thickener

Directions

1
Finely dice the rolls. Warm milk, soak rolls in it for about 1 hour
2
Onions peel and chop finely. Wash and chop the marjoram. Sauté half of the onions in 1 tbsp. hot fat. Stir in 2/3 marjoram
3
Clean, peel, wash and cut the turnips into pieces. Clean fresh mushrooms, wash them briefly if necessary and cut them into smaller pieces
4
Add eggs and steamed onions to the rolls, knead everything. Season with salt and pepper. Form 12 dumplings from the mixture. Boil up plenty of salted water. Let the dumplings simmer for 15-20 minutes at low heat
5
Cook the turnips covered in 1/4 l boiling salted water for 8-10 minutes. Drain, collect the boiling water
6
Fry the mushrooms and the rest of the onion in 1-2 tablespoons of hot fat. Season with salt and pepper. Add cooking water, cream and stock and bring to the boil. Stir in sauce thickener and simmer for 1 minute. Add the turnips. Season to taste. Drain dumplings. Serve with the turnips, sprinkle with the rest of the marjoram
7
Drink: cool white wine