Vegetable Dumplings with Fresh Spinach

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Vegetable Dumplings with Fresh Spinach
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein21 g(21 %)
Fat13 g(11 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.9 μg(5 %)
Vitamin E3.4 mg(28 %)
Vitamin K593.8 μg(990 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.6 mg(43 %)
Folate284 μg(95 %)
Pantothenic acid1.6 mg(27 %)
Biotin23.9 μg(53 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C85 mg(89 %)
Potassium1,162 mg(29 %)
Calcium422 mg(42 %)
Magnesium120 mg(40 %)
Iron6.5 mg(43 %)
Iodine36 μg(18 %)
Zinc3 mg(38 %)
Saturated fatty acids5.6 g
Uric acid125 mg
Cholesterol128 mg
Complete sugar6 g

Ingredients

for
4
For the dumplings
1 large carrot
½ stalk Leeks
salt
250 grams Quark
2 eggs
50 grams freshly grated Parmesan
2 Tbsps Semolina flour
breadcrumbs (as needed)
Lemon peel
freshly ground peppers
Also
600 grams fresh Spinach
1 garlic clove
1 shallot
1 Tbsp olive oil
freshly grated Nutmeg
How healthy are the main ingredients?
SpinachLeekParmesanolive oilcarrotsalt

Preparation steps

1.

For the dumplings, peel the carrot and cut into very thin strips. Cut the leek lengthwise, rinse, trim and cut into very thin strips. Blanch the carrot and leek strips for about 2 minutes in boiling salted water, drain and rinse again. Chop the half of both blanched carrot and leek strips finely and coarsly puree in a blender.

Mix the quark with the eggs, the Parmesan, lemon zest, semolina flour and carrot and leek puree. If the mixture is too soft, mix in the breadcrumbs and knead. Season with salt and pepper, and make dumplings using two tablespoons. Drop the dumplings into boiling salted water and leave only until done for about 10 minutes.

2.

Meanwhile, rinse the spinach, sort, trim (keep some leaves for garnish aside) and blanch in boiling salted water. Drain, rinse with cold water and drain again.

Peel the garlic and the shallots, chop finely. Heat olive oil in a pan and saute the onion and garlic until soft. Add in the spinach, saute shortly and season with salt, pepper and nutmeg.

Arrange the blanched spinach as nests on warmed plates, top with cooked dumplings and with the remaining leek and carrot strips. Garnish with spinach leaves and serve as an appetizer.