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🍽️ Herb Potato Dumplings with Vegetables

731 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• 1 handful fresh herbs (e.g. chives, tarragon, parsley, oregano)
• 1 egg
• 200 g flour
• salt
• nutmeg (freshly grated)
• flour (for the work surface350)
• 350 g baby carrots
• 3 spring onions
• 1 red bell pepper
• 200 g broccoli florets
• salt
• 3 tbsp butter
• 150 g small chestnut mushrooms
• 80 ml vegetable broth
• 10 ml Noilly Prat
• 250 ml whipping cream
• pepper
• nutmeg (freshly grated)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are tender.
3. 3. Peel the cooked potatoes.
4. 4. Press the potatoes through a potato ricer.
5. 5. Let the pressed potatoes steam off for a moment.
6. 6. Rinse the herbs under running water.
7. 7. Shake the herbs dry.
8. 8. Pick the leaves off the herbs.
9. 9. Chop the herbs finely.
10. 10. Add the egg to the potatoes.
11. 11. Add the chopped herbs to the potatoes.
12. 12. Add the flour to the potatoes.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with ground nutmeg.
15. 15. Knead everything into a soft dough.
16. 16. Adjust the amount of flour if the dough is too sticky.
17. 17. Lightly flour the work surface.
18. 18. Form finger-thick rolls from the dough.
19. 19. Cut the rolls into pieces about 1.5 cm wide.
20. 20. Cover the dough pieces with a kitchen towel.
21. 21. Let the dough pieces rest for 10 minutes.
22. 22. Wash all the vegetables.
23. 23. Peel the carrots.
24. 24. Remove the roots from the spring onions.
25. 25. Cut the spring onions into pieces about 4 cm long, diagonally.
26. 26. Halve the peppers.
27. 27. Remove the core and white inner membranes of the peppers.
28. 28. Cut the peppers into strips.
29. 29. Add the carrots to a pot of boiling salted water.
30. 30. Add the broccoli florets to the pot of boiling salted water.
31. 31. Blanch the carrots and broccoli for 3-4 minutes.
32. 32. Drain the vegetables.
33. 33. Shock the vegetables under cold water.
34. 34. Let the vegetables drain.
35. 35. Add the potato dumplings to boiling salted water.
36. 36. Let the dumplings simmer gently.
37. 37. Lift the dumplings out of the water with a slotted spoon once they float.
38. 38. Toss the dumplings in a pan with 2 tablespoons of brown butter.
39. 39. Melt the remaining butter in a large pan.
40. 40. Add the pepper strips to the pan.
41. 41. Add the spring onions to the pan.
42. 42. Add the mushrooms to the pan.
43. 43. Fry the vegetables for about 2 minutes.
44. 44. Deglaze everything with vegetable broth.
45. 45. Deglaze everything with Noilly Prat.
46. 46. Deglaze everything with cream.
47. 47. Add the blanched vegetables to the pan.
48. 48. Warm the vegetables in the pan.
49. 49. Season the dish with salt.
50. 50. Season the dish with pepper.
51. 51. Season the dish with nutmeg.
52. 52. Arrange the vegetable ragout on plates.
53. 53. Place the tossed herb potato dumplings on the vegetables.
54. 54. Serve the dish.

Nutrition per serving

• kcal: 731
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 91 g