Dumplings in Broth

0
Average: 0 (0 votes)
(0 votes)
Dumplings in Broth
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
274
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie274 kcal(13 %)
Protein10.63 g(11 %)
Fat6.77 g(6 %)
Carbohydrates41.09 g(27 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A795.53 mg(99,441 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.05 mg(34 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.17 mg(12 %)
Folate52.79 μg(18 %)
Pantothenic acid0.38 mg(6 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C12.12 mg(13 %)
Potassium263.92 mg(7 %)
Calcium47.65 mg(5 %)
Magnesium24.16 mg(8 %)
Iron1.3 mg(9 %)
Iodine45.76 μg(23 %)
Zinc0.48 mg(6 %)
Saturated fatty acids1.75 g
Cholesterol134.45 mg

Ingredients

for
4
Ingredients
1 small onion
3 teaspoons Goose fat
3 eggs
1 ½ cups Matzo
3 tablespoons Semolina
1 tablespoon freshly chopped parsley
1 teaspoon salt
1 generous pinch peppers
5 cups vegetable stock
2 large carrots
1 shallot
1.333 cups Celeriac
How healthy are the main ingredients?
CeleriacSemolinaparsleyonioneggsalt

Preparation steps

1.
Peel and finely chop the onion. Heat the goose fat and fry the onion over a medium heat for about 10 minutes. Remove from the heat and leave to cool slightly.
2.
Lightly beat the eggs. Grind the matzohs in a blender and put into a bowl with the semolina, salt, pepper and eggs. Mix well, then add the onions and stir in enough cold vegetable stock (approx. 100 ml) to produce a smooth shapeable dough. Cover and chill in the refrigerator for 1 hour.
3.
Meanwhile peel and dice the potatoes. Trim, peel and dice the celeriac. Peel and dice the shallot.
4.
Take the dumpling mixture out of the refrigerator and shape into 10-12 balls. Put the vegetable stock into a large pan and bring to the boil. Add all the vegetables and boil vigorously for about 2 minutes. Then put the dumplings into the stock, turn down the heat and cook gently in the simmering stock for about 12 minutes. Ladle into bowls and serve garnished with parsley.