Wild Garlic Puree with Buckwheat Dumplings
Wild Garlic Puree with Buckwheat Dumplings - Ethereal dumplings on a bed of green vegetables will conquer the hearts of the whole family
Healthy, because
Even smarter
Nutritional values
If you like it meat and fish free, this is the right place for you! Wild garlic not only enriches the filling recipe with its aroma reminiscent of leek and garlic, but also with valuable ingredients. Folk medicine has taken advantage of these: the wild vegetable is considered a good helper for flatulence and gastrointestinal disorders.
Caution Danger of confusion! It is better not to go into the forest on your own in search of wild garlic. The leaves are often confused with those of lily of the valley or autumn timeless plants - both plants are very poisonous!
A fresh spring salad or pan-fried vegetables goes well with the dumplings
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(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 615 mg | (15 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 83 mg |
Ingredients
- Ingredients
- 2 sun-dried tomatoes
- ½ cup
- 1 ¾ pints Vegetable broth
- 9 ozs Buckwheat flour
- 7 ozs onions
- 7 ozs potatoes
- 1 Tbsp Canola oil
- 2 eggs
- salt
- 1 pinch ground cilantro
- 2 bunches Wild garlic
- 4 ozs Whipped cream
- ½ lemon
Kitchen utensils
Preparation steps
Finely dice the tomatoes. Bring the tomatoes, milk and 2 1/4 cups vegetable broth to a boil in a pot.
Add the buckwheat groats and return to a boil while stirring. Cover and cook over low heat until groats are tender, stirring occasionally, about 15 minutes. Allow to cool.
Meanwhile, peel onions and potatoes. Finely chop onions and cut the potatoes into 1/2-inch cubes.
Heat the oil in a pot. Sauté onions and potatoes briefly, then add the remaining vegetable stock and bring to a boil. Cover and cook over medium heat until potatoes are tender, about 20 minutes.
Meanwhile, separate 1 egg (save the yolk for another purpose). Combine egg white and remaining whole egg in a tall vessel and beat until creamy and with an electric mixer.
Fold the egg mixture into the cooled buckwheat groats and season with salt and ground coriander.
Bring a wide pot of water to a boil and add salt. Form the groats into 12 dumplings with moistened hands.
Drop the dumplings into the boiling water and let simmer over low heat until they float to the surface, about 8 minutes.
Meanwhile, rinse wild garlic, spin dry and cut into strips. Reserve about 1 tablespoon for garnish and add the rest to the potato-onion mixture along with the cream and bring to a boil.
Puree potato mixture until smooth and creamy with an immersion blender. Squeeze out lemon juice. Season the puree with salt and 1-2 teaspoons lemon juice.
Remove the dumplings with a slotted spoon and drain well. Garnish with the reserved wild garlic strips. Serve dumplings with the puree.
