Walnut-Bread Dumplings with Mushroom Ragout
Walnut-Bread dumplings with mushroom ragout - Refined with delicious nuts, this makes a magnificent main course
Nutritional values
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 171 mg |
Ingredients
- Ingredients
- 200 milliliters milk (1.5% fat)
- 4 day-old White rolls
- 1 small onion
- 2 stalks parsley
- 1 tsp 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 Tbsps sunflower oil
- 4 Tbsps Vegetable broth
Preparation steps
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.
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.
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.
Shape the dumplings dough into 4 dumplings. Add to a pot of simmering salted water and cook about 20 minutes.
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.
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.
