Bread Dumplings with Chanterelles and Bacon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 839 cal. | (40 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.6 g | (79 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 14.2 μg | (71 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 54 mg | (450 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 15.9 mg | (265 %) | ||
| Biotin | 109.1 μg | (242 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 2,624 mg | (66 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 39.4 mg | (263 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the dumplings
- 8 dry kaiser rolls
- 250 milliliters milk
- 2 Tbsps butter
- 1 onion
- 2 Tbsps chopped parsley
- 4 eggs
- salt
- freshly ground peppers
- Nutmeg
- For the sauce
- 1 large onion
- 1 carrot
- 750 fresh Chanterelle
- 80 grams Smoked bacon (cubed)
- 40 grams Pastry flour
- 400 milliliters milk
- 200 milliliters Whipped cream
- 1 tsp chopped Tarragon
- 1 tsp chopped thyme
Preparation steps
For the dumplings: bring salted water to a boil in a wide pot.
Bring milk to a boil. Cut rolls into thin slices, place into a large bowl and season well. Melt butter in a pan. Peel onion and chop finely. Pour boiling milk over rolls and let stand briefly. Heat butter in a pan and saute onion with parsley for a few minutes, add to the bread. Add eggs and knead into a smooth dough. Shape into dumplings and place into boiling water. Reduce heat and cook, simmering, for 10-15 minutes.
For the sauce: peel onion and chop. Peel carrot and chop finely. Clean chanterelles and chop if needed. In a pan, saute bacon and onion for about 1-2 minutes or until soft, add chanterelles and carrot cubes and saute briefly or until all liquid has evaporated. Dust with flour and add milk and cream, bring to a boil and reduce temperature. Simmer for 10 minutes and season with salt, pepper and chopped herbs. Take out dumplings with a slotted spoon and arrange on plates, drizzle with sauce and serve.
