Raw dumplings with mixed mushroom cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into fine rings. Blanch in boiling salted water for 5 minutes, drain well. Dice bacon finely. In a pan, leave it crispy. Swirl leek in it, let it cool down. In the meantime peel potatoes (then 895 g), wash and grate very finely.

2. 2

   Squeeze the potato mixture vigorously in a kitchen towel, collecting the liquid. Let it rest until the starch has settled. Skim off water. Mix remaining starch, grated potatoes and flour. Season with salt and nutmeg. Form 8-10 dumplings. Add a little of the bacon mixture (80 g cooked leek, 30 g bacon). Carefully place the dumplings in boiling salted water. Let them simmer for about 15 minutes at low heat. In the meantime, rinse and drain the mixed mushrooms. Wash, clean and halve the mushrooms. Heat the fat.

3. 3

   Add a little of the bacon mixture (80 g cooked leek, 30 g bacon). Carefully place the dumplings in boiling salted water. Let them simmer for about 15 minutes at low heat. In the meantime, rinse and drain the mixed mushrooms. Wash, clean and halve the mushrooms. Heat the fat. Fry the mushrooms for about 10 minutes while turning. Add mixed mushrooms. Season with salt and pepper. Deglaze with 200 ml water and whipped cream, bring to the boil. Add sauce thickener, add remaining bacon and leek vegetables, season again. Serve garnished with parsley

4. 4

   Fry the mushrooms for about 10 minutes while turning. Add mixed mushrooms. Season with salt and pepper. Deglaze with 200 ml water and whipped cream, bring to the boil. Add sauce thickener, add remaining bacon and leek vegetables, season again. Serve garnished with parsley

Nutrition Facts

KCAL
550 kcal

CARBS
51 g

FATS
32 g

PROTEINS
13 g