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🍽️ Crispy Vegetable Dumplings with Sage Butter

635 kcal · 30 min · 4 servings

Ingredients

• 250 g bread dumplings (or diced white bread)
• 250 ml milk
• 2 shallots
• 200 g carrots
• 500 g green asparagus
• 1 handful parsley
• 2 tbsp rapeseed oil
• 4 eggs
• salt
• pepper (from the mill)
• nutmeg
• breadcrumbs (as needed)
• 80 g butter
• 2 handfuls sage leaves
• 100 g parmesan

Instructions

1. 1. Place the bread dumplings in a bowl.
2. 2. Pour the hot milk over them.
3. 3. Cover the bowl.
4. 4. Let the dumplings soak for about 15 minutes.
5. 5. Peel the shallots and the carrots.
6. 6. Dice the vegetables finely.
7. 7. Wash the asparagus thoroughly.
8. 8. Peel the bottom third of the asparagus stalks.
9. 9. Remove the woody ends.
10. 10. Cut the asparagus stalks lengthwise into quarters.
11. 11. Cut the quarters into small cubes.
12. 12. Rinse the parsley.
13. 13. Shake the parsley dry.
14. 14. Chop the parsley finely.
15. 15. Heat the oil in a pan.
16. 16. Sweat the shallots until translucent.
17. 17. Add the carrots and the asparagus.
18. 18. Cook the vegetables for 5 minutes over medium heat.
19. 19. Stir in the parsley.
20. 20. Add the sautéed vegetables to the soaked bread dumplings.
21. 21. Add only 4 eggs to the mixture first.
22. 22. Season the mixture generously with salt.
23. 23. Season the mixture with pepper.
24. 24. Season the mixture with nutmeg.
25. 25. Knead everything into a smooth mass with your hands.
26. 26. Check the consistency of the mixture.
27. 27. If the mixture is too soft, knead in breadcrumbs.
28. 28. If the mixture is too dry, work in another egg.
29. 29. The dough should be loose but easy to shape.
30. 30. Wet your hands with water.
31. 31. Form about 12 small dumplings from the mixture.
32. 32. Bring a large pot of salted water to a boil.
33. 33. Lift the dumplings into the water using a slotted spoon.
34. 34. Reduce the heat.
35. 35. Let the dumplings simmer gently for 15 to 20 minutes.
36. 36. The dumplings are done when cooked through.
37. 37. Melt the butter in a pan.
38. 38. Let the butter foam.
39. 39. Add the sage leaves.
40. 40. Fry the sage leaves briefly.
41. 41. Lift the cooked dumplings out of the water.
42. 42. Let the dumplings drain well.
43. 43. Place the dumplings on plates.
44. 44. Drizzle the dumplings with the sage butter.
45. 45. Grate the Parmesan over the dumplings.
46. 46. Serve the dish immediately.

Nutrition per serving

• kcal: 635
• Protein: 26 g · Fett/Fat: 38 g · Carbs: 47 g