Dumplings with Sauteed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 200 grams bread dumpling
- 2 eggs
- 3 shallots
- breadcrumbs
- 200 milliliters milk
- 500 grams mixed Mushrooms (such as chanterelles)
- lemon zest
- 1 bunch parsley (chopped)
- 2 carrots
- 2 Tbsps butter
- 200 milliliters Whipped cream
- 400 milliliters Vegetable broth
- 2 Tbsps Crème fraiche
- 1 tsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg (ground)
Preparation steps
Peel and mince shallots.
Rinse mushrooms and cut into bite-sized pieces.
Peel and slice carrots.
Rinse and mince parsley.
Place croutons in a bowl. Cover with steamed milk and infuse to about 10 minutes. Heat 1 tablespoon of butter in a pan and sauté half of the shallots. Stir in half of the parsley and remove from heat. Stir into soaked croutons and add eggs. Season with salt, pepper and nutmeg. If dough is too soft, add breadcrumbs. Shape dough into dumplings and cook in boiling salted water for about 20 minutes.
Heat remaining butter and cook shallots and carrots. Add mushrooms and sauté. Stir in flour, then deglaze with cream and broth. Simmer for about 5 minutes. Stir in creme fraiche and season with salt, pepper and nutmeg.
Plate dumplings, drizzle with shallots and carrots and serve garnished with parsley.
