Polenta Dumplings and Chanterelle Ragout

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Polenta Dumplings and Chanterelle Ragout
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
450
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie450 cal.(21 %)
Protein11 g(11 %)
Fat37 g(32 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.8 mg(100 %)
Vitamin D5.6 μg(28 %)
Vitamin E1.9 mg(16 %)
Vitamin K34.3 μg(57 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.7 mg(64 %)
Niacin21.6 mg(180 %)
Vitamin B₆0.2 mg(14 %)
Folate80 μg(27 %)
Pantothenic acid6.7 mg(112 %)
Biotin41.8 μg(93 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C26 mg(27 %)
Potassium1,046 mg(26 %)
Calcium128 mg(13 %)
Magnesium54 mg(18 %)
Iron16.9 mg(113 %)
Iodine19 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids21.3 g
Uric acid55 mg
Cholesterol48 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 kilogram Chanterelle
2 shallots
2 garlic cloves
1 handful parsley
300 milliliters milk
400 milliliters Vegetable broth
75 grams butter
300 grams Polenta (instant)
salt
freshly ground peppers
Nutmeg
3 Tbsps olive oil
How healthy are the main ingredients?
ChanterellePolentaolive oilparsleyshallotgarlic clove

Preparation steps

1.

(Only if necessary) Rinse, drain on paper towels and trim chanterelle mushrooms. Peel shallots and garlic and finely dice both. Rinse parsley, shake dry and chop the leaves.

2.

Heat milk and vegetable broth together with 50 grams (approximately 1 3/4 ounce) butter and bring to a boil. Add polenta and stir well. Bring to a boil stirring constantly then remove from heat and let cool slightly, stirring occasionally. Season with salt, pepper and nutmeg.

3.

Preheat oven to 200°C (approximately 400°F).

4.

Form polenta into dumplings and place in a baking dish. Melt remaining butter and brush on the dumplings. Bake in the oven about 15 minutes until golden brown.

5.

Heat olive oil in a pan. Fry shallots and garlic until soft. Add mushrooms and fry, turning occasionally, until liquid evaporates. Season with salt, pepper and nutmeg. Sprinkle with parsley and serve with the dumplings.