Semolina Dumplings with Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 98.5 μg | (164 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the vegetable stew
- 1 bunch scallions
- 750 grams white Asparagus
- 400 grams carrots
- 1 onion
- 2 Tbsps butter
- 75 grams sun-dried Tomatoes (in oil)
- 1 Tbsp Tomato paste
- salt
- freshly ground pepper
- 1 generous pinch sugar
- 1 Tbsp lemon juice
- 800 milliliters Vegetable broth (instant)
- 1 Tbsp coarsely chopped parsley
Preparation steps
For the dumplings: Melt butter and let cool. Whisk egg and salt and nutmeg (to taste) into the butter and stir in semolina flour and Parmesan. Let rest for 5 minutes. With a wet teaspoon, scoop out dumpling portions and reshape in moistened hands. Place dumplings in lightly salted boiling water and simmer about 15 minutes.
For the vegetable stew: Peel asparagus, cut off ends and cut spears in half. Peel carrots, trim, halve lengthwise or into quarters and cut into 6-7 cm (approximately 2 1/2-inch) long pieces. Rinse scallions, trim, cut in half or quarters and cut into 6-7 cm (approximately 2 1/2-inch) long pieces.
Peel onion and finely dice. Heat 1 teaspoon butter in a frying pan and fry half the onion until soft. Stir in tomato paste and sauté. Add carrots and cook for 3 minutes. Pour in vegetable broth and season with salt and pepper. Cut sun-dried tomatoes into pieces.
Add sun-dried tomatoes, asparagus and scallions and simmer for about 10 minutes. Season to taste with sugar and lemon juice and add the parsley.
Add the dumplings to the stew and serve.
