Potato dumplings to sweet and sour ragout (with homemade croutons)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Drain the apricots on a sieve, collecting the juice. Cut the apricots into slices. Cut the olives into slices. Clean and wash spring onions and cut into fine rings. Wash the meat, dab dry and chop. Heat clarified butter in a roasting pan and fry the meat thoroughly.

2. 2

   Add spring onions, except for one tablespoon, and braise briefly. Season with salt and pepper, dust with just under 1 tablespoon of paprika and deglaze with stock and 1/8 litre of apricot juice. Add apricots and olives, except for one tablespoon, and braise covered for 5-10 minutes. Add cream, sprinkle with sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper and keep warm. Cut toast bread into fine cubes. Heat the fat in a pan and roast the bread cubes in it until golden brown. Let them cool down. Wash the basil, dab dry and remove 12 large leaves. Form about 12 small dumplings from the dumpling dough with wet or floured hands and fill them with bread cubes and one basil leaf each. Pour into boiling salted water and cook for about 5 minutes. Then let it simmer at low heat for 10-15 minutes.

3. 3

   Heat the fat in a pan and roast the bread cubes in it until golden brown. Let them cool down. Wash the basil, dab dry and remove 12 large leaves. Form about 12 small dumplings from the dumpling dough with wet or floured hands and fill them with bread cubes and one basil leaf each. Pour into boiling salted water and cook for about 5 minutes. Then let it simmer at low heat for 10-15 minutes. Drain finished dumplings and arrange on plates with turkey ragout. Sprinkle with remaining spring onions, olives and paprika powder and garnish with basil

Nutrition Facts

KCAL
680 kcal

CARBS
67 g

FATS
25 g

PROTEINS
52 g