Potato and herb dumplings with cauliflower
easy
90 mins
90 mins
Ingredients
- 500 g Potatoes (floury cooking)
- 1 cauliflower
- 400-500 g Carrots
- 7-10 Tbsp salt, nutmeg, white pepper
- 50 g Semolina
- 1/2 bunch Parsley
- 100 g (30 g) + 2 tablespoons flour, 1 egg
- 5-6 tablespoons (15 g each) soft
- 7-10 Tbsp butter/margarine
- 1 small onion, 1/4 l milk
- 75-100 g grated gouda
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Clean or peel and wash the vegetables. Divide cauliflower into florets, cut carrots lengthwise in half and cut into slices. Cook the vegetables in 1/2 l boiling salted water covered for 8-10 minutes. Drain, collect the vegetable water and measure 3/8 l
- 2
Drain, rinse and peel the potatoes. While still warm, press them through a potato ricer. Stir in semolina and let it swell for about 5 minutes. Wash and finely chop parsley
- 3
Knead 100 g flour, egg, 1-2 tablespoons fat, salt, nutmeg and half parsley into the potatoes. Form 20-24 cams with 2 moistened tablespoons. Let them simmer in boiling salted water for 3-4 minutes until they float on top. Drain well
- 4
Peel and chop the onion. Sauté in 2 tbsp. hot fat. Sprinkle with 2 tbsp. flour and sauté briefly. Stir in vegetable water and milk. Bring to the boil and simmer for about 5 minutes. Melt 50 g cheese in it. Season to taste and heat the vegetables in the sauce
- 5
Fry the cams in 2 tablespoons of hot fat until golden brown. Spread the rest of the parsley over it. Dress everything and add the rest of the parsley.
- 6
sprinkle with ugly cheese
Nutrition Facts
610 kcal
61 g
27 g
26 g
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