Vegetable dumpling trio in chive sauce

Name: Vegetable dumpling trio in chive sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 1 kg mealy; 7-10 Tbsp Potatoes; 1 medium-sized carrot; 1 small stick of leek (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 125 g (30 g) + 2 tablespoons flour; 1 egg (size M); 40-50 g Roasted onions; 2 tablespoons (15 g each) butter/margarine; 1/2 l Milk; 2 TEASPOONS Vegetable broth; 1 collar Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

1 kg mealy
7-10 Tbsp Potatoes
1 medium-sized carrot
1 small stick of leek (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
125 g (30 g) + 2 tablespoons flour
1 egg (size M)
40-50 g Roasted onions
2 tablespoons (15 g each) butter/margarine
1/2 l Milk
2 TEASPOONS Vegetable broth
1 collar Chives

Directions

1
Wash half of the potatoes, cover and cook in water for about 20 minutes. Quench, peel and press through a potato ricer
2
Peel, wash and roughly grate the carrot. Clean, wash and cut the leek into fine strips. Pre-cook one after the other in boiling salted water for about 1 minute. Quench, drain well or squeeze
3
Peel the rest of the potatoes, grate finely (e.g. in a tea towel) and squeeze out well. Knead with the cooked potatoes, approx. 125 g flour, egg and salt. Divide the dough into three. Knead 1/3 with carrot, 1/3 with fried onions and 1/3 with leek and possibly some more flour. Knead it with
4
floured hands each
5
Form 3-4 dumplings. Put the dumplings into boiling salted water and let them simmer for about 20 minutes
6
Heat the fat. Sweat 2 tbsp. flour in it. Stir in milk and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Wash the chives and chop finely, except for a little bit for garnishing. Stir into the sauce. Lift out the dumplings and let them drip off. Serve with the chive sauce and garnish
7
Drink: cider or apple juice