Pumpkin and potato dumplings with mushroom ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dumplings, peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Wash the pumpkin, quarter it, remove the seeds, cut it into slices and dice it roughly with the skin. Weigh 300 g pumpkin flesh and after about 10 minutes add to the potatoes, cook.

2. 2

   Clean the mushrooms, wash them briefly if necessary, halve or quarter them depending on size. Peel and finely dice the onion. Wash tarragon, shake dry, pluck off leaves and chop.

3. 3

   Drain the potatoes and pumpkin. Press them through a potato press while still hot. Season with salt and pepper. Immediately knead starch into the potato-pumpkin mixture. Let it cool down a little bit, then form about 8 dumplings from the mixture.

4. 4

   Heat the oil gradually in a frying pan. Fry the mushrooms in it in portions for about 5 minutes. Season with salt and pepper. With the last portion of mushrooms fry diced onion. Sprinkle with flour and sauté.

5. 5

   Add cream and milk, bring to the boil. Add all mushrooms again, simmer for about 5 minutes. Stir in tarragon. Season to taste with salt and pepper.

6. 6

   In the meantime, let the dumplings simmer in boiling salt water for about 8 minutes until they float to the surface. Take them out and let them drain. Arrange dumplings and ragout.