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🍽️ Pumpkin Dumplings with Parsley Cream

373 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh (e.g. Yellow Centner)
• 600 g floury potatoes
• salt
• 50 g flour (approx.)
• 1 tbsp cornstarch
• nutmeg (freshly grated)
• 1 onion
• 1 clove garlic
• 150 g celeriac
• 60 g margarine
• 200 ml vegetable broth
• 4 handfuls flat-leaf parsley
• salt
• pepper (from the mill)
• 1 dash lemon juice
• 4 tbsp vegan cheese (for sprinkling)

Instructions

1. 1. Peel the pumpkin and the potatoes.
2. 2. Boil the vegetables in salted water for about 30 minutes until soft.
3. 3. Drain the water and let the vegetables drip dry well.
4. 4. Mash the vegetables in a bowl with a potato masher.
5. 5. Add flour and starch.
6. 6. Season the mixture with salt and ground nutmeg.
7. 7. Mix everything well until a moldable dough forms.
8. 8. Add more flour if necessary.
9. 9. Bring a large pot of salted water to a boil.
10. 10. Reduce the heat so the water is just simmering.
11. 11. Take a teaspoon and form small dumplings from the dough.
12. 12. Gently drop the dumplings into the hot water.
13. 13. Wait until the dumplings rise to the surface again.
14. 14. Remove the dumplings with a slotted spoon.
15. 15. Place the dumplings in cold water.
16. 16. Repeat the process until the dough is used up.
17. 17. Carefully drain the cooled dumplings.
18. 18. Peel the onion, garlic, and celery stalk.
19. 19. Cut everything into small cubes.
20. 20. Fry the cubes in about 30 grams of margarine.
21. 21. Add the broth.
22. 22. Let the mixture simmer on low heat for about 15 minutes until the vegetables are soft.
23. 23. Puree the mixture finely.
24. 24. Wash the parsley.
25. 25. Dip the parsley in boiling water for 1 to 2 minutes (this is called blanching, i.e., cooking briefly in boiling water).
26. 26. Shock the parsley immediately in ice water.
27. 27. Pick off the leaves.
28. 28. Puree the leaves with 2 to 3 tablespoons of water in a blender.
29. 29. Heat the dumplings briefly in the remaining margarine.
30. 30. Warm the sauce as well.
31. 31. Stir the parsley puree into the sauce.
32. 32. Season everything with salt, pepper, and lemon juice.
33. 33. Portion the dumplings onto four plates.
34. 34. Sprinkle the dumplings with cheese.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 373
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 44 g