Dumplings with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 30 grams butter
- 40 grams Pastry flour
- 40 grams grated Gruyere
- 1 egg
- 3 Tomatoes
- 1 onion
- 1 Zucchini
- 1 Tbsp vegetable oil
- Fat
- 1 garlic clove
- 1 Tbsp Tomato paste
- 200 milliliters Vegetable broth
- 1 Tbsp balsamic vinegar
- 2 Tbsps Basil (cut into strips)
- salt (pepper)
Preparation steps
Halve bell peppers and remove seeds and ribs, rinse and pat dry. Arrange, skin side up, on a lined with parchment paper baking sheet. Roast under a hot broiler for about 8 minutes, watching carefully. Remove from the oven and cover with a wet kitchen towel and allow to cool. Combine 80 ml of water (approximately 1/3 cup) with butter and a pinch of salt in a pot, bring to a boil. Add flour and mix until mixture becomes dough-like. Add cheese and egg to the dough.
Blanch tomatoes in hot water briefly, rinse in cold water and peel, halve and remove seeds, then cut into pieces. Peel bell peppers and cut into wide strips. Peel and chop onion. Rinse and trim zucchini, cut into slices. Heat oil in a pan.
Cook zucchini for a few minutes, add onion and squeezed garlic and saute briefly. Add tomato paste and broth and simmer for a few minutes. Add peppers and tomatoes and season with vinegar, salt and pepper. Remove from the heat and keep warm. With two spoons dipped into water, separate 8-10 small dumplings from the dough. Heat oil in a pot and cook dumpling for about 4 minutes or until golden. Spread ratatouille on plates and top with dumplings. Sprinkle with basil and serve.
