Dumplings with Burgundy Chanterelle Sauce
Healthy, because
Even smarter
Nutritional values
Chanterelles are ideal for vegetarians because they provide us with iron, which we need for blood formation and oxygen transport. Here you can find out which vegetable sources of iron are also available. The mushrooms also put us in a good mood because they contain tryptophane, which our body converts into the "happiness hormone" serotonin.
You can also prepare the bread dumplings with chanterelle sauce with other mushrooms. For example, mushrooms are available all year round, so you can enjoy this delicious recipe outside the classic mushroom season (late summer to autumn). By the way, leftover bread and rolls can be used in the bread dumplings. This way you reduce your food waste.
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dumplings
- 8 day-old White rolls
- 200 milliliters milk
- 1 onion
- 1 Tbsp butter
- 2 Tbsps freshly chopped parsley
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the sauce
- 400 grams fresh Chanterelle
- 2 Tbsps butter
- 150 milliliters dry white wine (such as Weißburgunder)
- 150 grams Crème fraiche
- 1 Tbsp scallions
- 1 Tbsp freshly chopped parsley
Preparation steps
For the dumplings: cut rolls into slices, place into a bowl and pour heated milk over. Let stand for about 30 minutes. Peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Add onion, parsley and eggs to bread mixture. Season with salt, pepper and nutmeg. With wet hands, form eight small dumplings and cook in boiling salted water for about 15 minutes or until done.
For the sauce: clean chanterelles and leave whole ot cut into smaller pieces, depending on size. Heat butter in a pan and saute chives until soft. Deglaze pan with wine and simmer for 1-2 minutes. Add crème fraîche and herbs and season with salt and pepper. Arrange dumplings on plates and serve with sauce.
