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Ingredients
Vegetable Dumplings with Fresh Spinach
- 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
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.
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.
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |