Fried potato dumplings with leek-mushroom vegetables

Name: Fried potato dumplings with leek-mushroom vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack of (125 g) Potato dumplings half and half (cook bag); 7-10 Tbsp Salt; 1 Onion; 1 Leek (leek; approx. 175 g); 150 g Oyster mushrooms; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 ml Vegetable broth; 1-2 TABLESPOONS White wine; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 Tomato; 7-10 Tbsp flat leaf parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 pack of (125 g) Potato dumplings half and half (cook bag)
7-10 Tbsp Salt
1 Onion
1 Leek (leek; approx. 175 g)
150 g Oyster mushrooms
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 ml Vegetable broth
1-2 TABLESPOONS White wine
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 Tomato
7-10 Tbsp flat leaf parsley

Directions

1
Place the dumplings in boiling salted water. Take the pot from the stove and let the dumplings simmer for about 5 minutes. Take out dumplings and rinse with cold water. Remove dumplings from the cooking bag and let them cool down.
2
In the meantime peel and finely dice the onion. Clean and wash the leek and mushrooms. Cut leek into rings. Halve the mushrooms if necessary. Heat 1 tablespoon of oil in a pot and fry the onion in it.
3
Add leek and mushrooms and fry briefly. Season with salt, pepper and nutmeg. Deglaze with stock, wine and cream and cook for 6-8 minutes at low heat. Bind with sauce thickener and season again.
4
Quarter dumplings. Heat the rest of the oil in a frying pan and fry the dumplings all around until golden brown. Clean, wash, quarter and seed the tomatoes. Cut into small cubes. Arrange dumplings and leek-mushroom vegetables on plates, sprinkle with diced tomatoes and serve garnished with parsley as desired.