Dumplings with Carrot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 313 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dumplings
- 6 day-old White rolls
- 200 milliliters Whipped cream
- 150 milliliters lukewarm water
- 3 egg yolks
- 1 shallot
- 1 Tbsp parsley (chopped)
- 1 tsp butter
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- For the carrot sauce
- 500 grams carrots
- 1 Tbsp butter
- 250 milliliters Broth
- salt
- freshly ground peppers
- 2 tsps Curry powder
- 100 grams cooked ham (finely diced)
- 2 Tbsps Crème fraiche
Preparation steps
For the dumplings, cut rolls into slices and place in a shallow dish.
Peel and dice the shallots.Heat 1 tablespoon butter in a pan and saute the shallots until tender. Stir in the parsley and spoon over the sliced rolls.
Whisk together the cream, water and egg yolks. Pour over the rolls, sprinkle with flour and season with salt and pepper. Knead the mixture together. With wet hands, shape 8 dumplings. Cook in simmering salted water for 15 minutes.
For the carrot sauce, peel the carrots, cut into slices and saute in butter until tender. Add the broth and season with salt, pepper and curry. Cover and simmer for about 10 minutes. Remove about half of the carrots. Puree the remaining sauce. Stir in the reserved carrots, ham and creme fraiche. Season with salt and pepper. Serve the dumplings on the sauce.
