Napkin dumplings in vegetable cream
easy
75 mins
75 mins
Ingredients
- 1/2 bunch Parsley
- 1/2 bunch Tarragon
- 1/4 l Milk
- 6 Bread rolls from the previous day
- 4 eggs + 2 egg yolks (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 300 g frozen peas
- 1 small kohlrabi
- 1 collar Spring onions
- 250 g small mushrooms
- 1 TABLESPOON Oil
- 1-2 TABLESPOONS Flour
- 200 g Whipped cream
- 2 TEASPOONS Vegetable broth (instant)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the herbs (except for a few stems of tarragon), dab dry, pluck the leaves from the stems and chop finely. Heat the milk. Dice rolls. Mix the herbs, bread roll and milk.
- 2
Leave to soak for 15 minutes. Knead the eggs and egg yolks into the bread roll mixture. Season well with salt, pepper and nutmeg. Pour the mixture onto a damp tea towel and form into a roll. Tie the ends of the towel together with kitchen string.
- 3
Place in a wide pot of boiling water and let it simmer at low heat for about 30 minutes. In the meantime defrost the peas. Peel kohlrabi and cut into cubes. Cook the kohlrabi in plenty of boiling salted water for 5-10 minutes until al dente.
- 4
Clean and wash spring onions, dab them dry and cut them diagonally into pieces. Clean the mushrooms and clean them thoroughly. Halve the larger mushrooms and leave the smaller ones whole. Fry the mushrooms in hot oil at high heat for 3-5 minutes until golden brown.
- 5
Fry the kohlrabi, peas and spring onions briefly. Dust with flour and sweat. Deglaze with 1/2 litre water and cream. Add broth. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
- 6
Remove the dumplings and let them rest for 5 minutes. Cut into slices and serve with vegetable cream. Garnish with tarragon.
Nutrition Facts
660 kcal
65 g
32 g
26 g
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