Trio of vegetable dumplings in chive cream
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 1 (approx. 100 g) Carrot
- 1 (approx. 150 g) Stalk leek (leek)
- 50 g Butter or margarine
- 90 g Flour
- 75 g Potato flour
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Nutmeg
- 50 g Roasted onions
- 1/2 l Milk
- 1 TEASPOON Vegetable broth (instant)
- 7-10 Tbsp Pepper
- 1 collar Chives
Directions
- 1
Wash the potatoes and cook in boiling water for about 25 minutes. Peel, wash and coarsely grate the carrot. Clean, wash and cut leek into fine strips and blanch briefly. Drain the potatoes, rinse and peel the skin. Press through a potato press while still hot. Add 20 g fat and let cool down.
- 2
Knead mashed potatoes, 60 g flour, potato flour, egg, salt and nutmeg well. Let it swell for 10 minutes. Divide potato dough into three. Knead grated carrot under one third, leek under the 2nd third and fried onions under the last third. Form 4 dumplings from each dough. Put dumplings into boiling salted water and let them simmer at low heat for 10-15 minutes. Melt 30 g fat. Sweat 30 g flour in it. Add milk while stirring. Stir in vegetable stock and simmer for 5 minutes. Season with salt and pepper. Wash the chives, dab dry and, except for something to garnish, cut into small rolls and add to the sauce.
- 3
Sweat 30 g flour in it. Add milk while stirring. Stir in vegetable stock and simmer for 5 minutes. Season with salt and pepper. Wash the chives, dab dry and, except for something to garnish, cut into small rolls and add to the sauce. Remove the dumplings and let them drip off. Arrange on plates with the chive sauce. Garnish with chives
- 4
Waiting time approx. 30 minutes
Nutrition Facts
550 kcal
74 g
22 g
14 g
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