Maultaschen with parsley sauce

Name: Maultaschen with parsley sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Flour; 1 Egg; 7-10 Tbsp Salt; 100 g Pfälzer liver sausage; 2 Federation Parsley; 1 Protein; 150 g Whipped cream; 2 Shallots; 3 TABLESPOONS Oil; 1/8 l Vegetable broth (instant); 7-10 Tbsp Pepper; 2 Leek sticks (leek); 250 g Carrots

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Flour
1 Egg
7-10 Tbsp Salt
100 g Pfälzer liver sausage
2 Federation Parsley
1 Protein
150 g Whipped cream
2 Shallots
3 TABLESPOONS Oil
1/8 l Vegetable broth (instant)
7-10 Tbsp Pepper
2 Leek sticks (leek)
250 g Carrots

Directions

1
Knead flour, egg, salt and 1-2 tablespoons of cold water to a smooth dough and let it rest for a while. Press the liver sausage out of the skin. Wash parsley, dab dry, chop 1 bunch and stir into the liver sausage.
2
Roll out the dough thinly to a size of 64 x 64 cm or turn it through a pasta machine. Mark squares (8 x 8 cm) on one half of the dough. Add 1 teaspoon of liver sausage to each square. Whisk the egg white and spread it on the edges of the squares.
3
Fold over the other half of the dough and press it between the fillings. Roll out the Maultaschen with a dough wheel and cover and put aside. In the meantime, whip cream until stiff. Peel and finely dice shallots.
4
Steam until translucent in 2 tablespoons of hot oil. Pour on the stock. Add whipped cream and the remaining parsley. Puree with a chopping stick. Season to taste with salt and pepper. Clean, wash and cut the leek into thin rings.
5
Peel the carrots and cut them into thin sticks. Steam vegetables in remaining oil for about 5 minutes. Season with salt and pepper. Cook Maultaschen in boiling salted water for about 3 minutes, lift them out with a foam cellar and let them drain.
6
Serve with vegetables and sauce.