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🍽️ Raclette Dumplings with Mushroom and Broccoli Vegetables

535 kcal · 30 min · 4 servings

Raclette Dumplings with Mushroom and Broccoli Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the milk into a pot and heat it over medium heat until it boils.
  2. 2. Cut the rolls into coarse cubes and place them in a bowl.
  3. 3. Pour the hot milk over the rolls to let them soak.
  4. 4. Rinse two spring onions under running water and pat them dry.
  5. 5. Remove the roots of the spring onions and slice them into thin rings.
  6. 6. Heat one tablespoon of butter in a frying pan.
  7. 7. Sauté the spring onion rings in the hot butter for about three to four minutes until translucent.
  8. 8. Wash the parsley and shake off excess water.
  9. 9. Pluck the parsley leaves from the stems and chop them finely.
  10. 10. Remove the rind from the raclette cheese and chop 200 grams of it into small pieces.
  11. 11. Slice the remaining raclette cheese into thin strips.
  12. 12. Squeeze the soaked rolls slightly and pour off any excess milk.
  13. 13. Mix the rolls with the chopped raclette cheese, the chopped parsley, and the sautéed onions.
  14. 14. Add the eggs to the mixture and mix them in well.
  15. 15. If necessary, add some breadcrumbs to bind the mixture.
  16. 16. Season the dumpling mixture to taste with salt and pepper.
  17. 17. Shape eight equal-sized dumplings from the mixture.
  18. 18. Bring about four liters of salted water to a boil in a large pot.
  19. 19. Add the dumplings to the boiling water.
  20. 20. Cook the dumplings with the lid on for about 15 minutes.
  21. 21. Make sure the water is not boiling vigorously, but simmering gently.
  22. 22. Clean the mushrooms with kitchen paper if necessary.
  23. 23. Cut the mushrooms in half or quarters depending on their size.
  24. 24. Rinse the remaining spring onions, pat them dry, and remove the roots.
  25. 25. Slice the remaining spring onions into thick rings.
  26. 26. Wash the broccoli and divide it into small florets.
  27. 27. Heat two tablespoons of butter in a frying pan over medium to high heat.
  28. 28. Fry the thick spring onion rings and the mushrooms in the butter for about five minutes.
  29. 29. Season the vegetables with salt, pepper, and a pinch of nutmeg.
  30. 30. Add some broth and bring it to a boil.
  31. 31. Add the broccoli florets and simmer them for about five minutes.
  32. 32. Stir the crème fraîche into the vegetables.
  33. 33. Mix cornstarch with a little water in a small bowl until a smooth paste forms.
  34. 34. Add the cornstarch-water mixture to the sauce to thicken it slightly.
  35. 35. Drain the cooked raclette dumplings.
  36. 36. Plate the dumplings together with the mushroom-broccoli vegetables.
  37. 37. Sprinkle the dish with the thin cheese strips.
  38. 38. Serve the meal hot and enjoy your meal!

Nutrition per serving