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🍽️ Creamy Potato Dumplings with Grilled Pepper and Cauliflower

327 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 600 g floury potatoes
• 40 g black olives (pitted)
• 200 ml milk
• 1 tbsp butter
• 0.5 tsp salt
• nutmeg
• pepper
• 600 g cauliflower
• 200 ml vegetable broth
• 2 tbsp finely ground wheat flour
• 100 g sour cream
• 1 tsp lemon juice
• 4 tbsp chopped mint

Instructions

1. 1. Cut the bell pepper in half lengthwise.
2. 2. Remove the seeds and white pith from the pepper halves.
3. 3. Brush the pepper halves lightly with oil.
4. 4. Place the pepper under the hot grill at 250 degrees Celsius.
5. 5. Grill the pepper for 3 to 5 minutes until the skin blisters.
6. 6. Remove the pepper from the oven.
7. 7. Cover the hot pepper with a damp cloth.
8. 8. Let the pepper cool under the cloth.
9. 9. Peel the blistered skin off the pepper.
10. 10. Dice the pepper flesh into fine cubes.
11. 11. Chop the olives very finely.
12. 12. Boil the potatoes in their skins in a little water until tender.
13. 13. Wash the cauliflower and remove the leaves.
14. 14. Separate the cauliflower into small florets.
15. 15. Let the cauliflower florets drain well.
16. 16. Bring the vegetable broth to a boil in a pot.
17. 17. Add the cauliflower florets to the boiling broth.
18. 18. Simmer the cauliflower covered until al dente.
19. 19. Remove the cauliflower from the broth.
20. 20. Keep the cauliflower warm.
21. 21. Whisk the wheat flour with 5 tablespoons of water.
22. 22. Stir the sour cream into the flour mixture.
23. 23. Whisk the mixture until smooth.
24. 24. Stir the flour mixture into the hot vegetable broth.
25. 25. Bring the sauce to a boil.
26. 26. Simmer the sauce for 3 minutes.
27. 27. Check if the sauce has thickened.
28. 28. Season the sauce with salt.
29. 29. Season the sauce with pepper.
30. 30. Add lemon juice to the sauce.
31. 31. Grate some nutmeg into the sauce.
32. 32. Bring the sauce to a boil again briefly.
33. 33. Add more liquid to the sauce if needed.
34. 34. Bring the milk to a boil in a pot.
35. 35. Add the butter to the hot milk.
36. 36. Season the milk with salt.
37. 37. Grate some nutmeg into the milk.
38. 38. Season the milk with pepper.
39. 39. Let the boiled potatoes steam dry.
40. 40. Peel the potatoes while they are still hot.
41. 41. Press the potatoes through a potato ricer.
42. 42. Press the potatoes directly into the hot milk mixture.
43. 43. Stir the chopped olives into the mashed potatoes.
44. 44. Stir the diced peppers into the mashed potatoes.
45. 45. Add the mint to the sauce.
46. 46. Taste the sauce again.
47. 47. Gently fold the cauliflower into the sauce.
48. 48. Heat the sauce with the cauliflower briefly.
49. 49. Serve the sauce with the mashed potatoes.

Nutrition per serving

• kcal: 327
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 36 g