Walnut-Bread Dumplings with Mushroom Ragout

5
Average: 5 (4 votes)
(4 votes)
Walnut-Bread Dumplings with Mushroom Ragout

Walnut-Bread dumplings with mushroom ragout - Refined with delicious nuts, this makes a magnificent main course

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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
388
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie388 kcal(18 %)
Protein17 g(17 %)
Fat22 g(19 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.6 mg(75 %)
Vitamin D3 μg(15 %)
Vitamin E7.9 mg(66 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.3 mg(21 %)
Folate112 μg(37 %)
Pantothenic acid2.8 mg(47 %)
Biotin30.5 μg(68 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C14 mg(15 %)
Potassium714 mg(18 %)
Calcium142 mg(14 %)
Magnesium55 mg(18 %)
Iron4.3 mg(29 %)
Iodine21 μg(11 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.6 g
Uric acid75 mg
Cholesterol171 mg

Ingredients

for
4
Ingredients
200 milliliters milk (1.5% fat)
4 day-old White rolls
1 small onion
2 sprigs parsley
1 teaspoon butter
50 grams Walnut
3 eggs
40 grams Pastry flour
salt
freshly ground black peppers
freshly grated Nutmeg
1 stalk Leeks
1 carrot
1 shallot
300 grams mixed Mushrooms (such as porcini mushrooms, mushrooms, chanterelles)
2 sprigs thyme
2 tablespoons sunflower oil
4 tablespoons Vegetable broth
How healthy are the main ingredients?
onionparsleyWalnuteggsaltNutmeg

Preparation steps

1.

For the dumplings: Heat the milk in a saucepan. Cut bread into cubes, and put in a bowl. Pour the warm milk over the bread cubes and let stand for about 20 minutes.

2.

Peel the onion and chop fine. Rinse and spin dry the parsley, and chop fine.

In a small saucepan, heat the butter. Add the onion and sauté until soft. Stir in parsley and the onion mixture to the bread.

3.

Chop the walnuts very fine and add to the bread along with eggs and flour. Season to taste with salt, pepper, and freshly grated nutmeg. Knead together to form a dough.

4.

Shape the dumplings dough into 4 dumplings. Add to a pot of simmering salted water and cook about 20 minutes.

5.

For the mushroom ragout: Rinse and trim leeks and carrots and cut into small dice. Peel shallots and cut into small dice. Wipe the mushrooms clean and slice thin. Rinse and spin dry the thyme.

6.

In a sauté pan, heat the oil. Add the mushrooms and vegetables and sauté. Add thyme, pour in broth and simmer over medium heat for 3 to 5 minutes, stirring occasionally.

To serve, divide the mushroom ragout among 4 bowls. Add 1 dumpling to each bowl and serve at once.