Bread Dumplings with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
652
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 98.8 μg | (165 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 33.9 μg | (75 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 White rolls (day-old)
- 350 milliliters milk
- 2 bunches parsley
- ½ bunch marjoram
- 1 bunch Chives
- 3 eggs
- 20 grams clarified butter
- 400 milliliters Vegetable broth (from a jar)
- 500 grams button Mushroom
- 150 grams Crème fraiche
- salt
- peppers
Preparation steps
1.
Soak bread rolls in milk for about 15 minutes. Rinse and shake dry herbs, pluck off leaves and chop finely. Clean mushrooms and cut into thin slices. Add chives, marjoram and half of parsley to bread, mix well and add eggs, season with salt and pepper and make 12 dumplings.
2.
Cook dumplings in boiling sated water for about 15 minutes. Heat butter in a pan and saute mushrooms for a few minutes, add remaining parsley and creme fraiche. Remove dumplings from the water and arrange on plates. Serve drizzled with mushroom sauce.
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