Ingredients for 4 people:
200 g bread rolls (from the day before)
2 onions
125 g carrot
100 g beetroot
1 tbsp butter
200 ml milk (3.5%)
400 g pink mushrooms
1-2 tbsp oil
salt, pepper
400 ml vegetable stock
100 g whipped cream
1-2 tbsp light sauce thickener
1 egg (M)
grated nutmeg
Preparation:
1. Dice the bread roll finely. Peel one onion, carrot and beetroot and dice or grate finely. Sauté the vegetables in butter. Add the milk, heat and pour over the
bread cubes. Soak for approx. 1 hour.
2. Clean, wash and halve the mushrooms. Peel 1 onion, chop finely. Heat oil in a frying pan. Fry the mushrooms and chopped onion in it. Season with salt and pepper. Deglaze with stock and cream, simmer for 4 minutes. Add the sauce thickener, bring to the boil again and season to taste.
3. Knead the egg with the dumpling mixture. Season with salt, pepper and nutmeg. Form 12 dumplings. Bring plenty of salted water to the boil in a large pan. Cook the dumplings over a low heat for about 10 minutes.
4. Serve the dumplings and mushrooms together.
Preparation time approx. 1 ½ hours
Nutritional values per portion approx.:
Calories: 369
Joule: 1548
Protein: 11,4 g
Fat: 19,6 g
Carbohydrates: 37.1 g
(FoodCentrale by ddp images)
