Spinach Dumplings with Altbier, Cream and Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings:
- 500 g spinach, fresher
- 180 g parmesan cheese
- 100 g ricotta
- 2 egg (s)
- 50 g spelled bran
- 1 teaspoon vegetable stock, instant
- 80 g butter for fryin
For the sauce:
- 2 shallot (s)
- 250 g diced ham, lean
- 400 g mushrooms, brown
- 100 ml beer (Altbier), with a slightly bitter note, e.g., Schumacher Alt
- 200 ml cream
- 1 tablespoon mascarpone
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon BBQ rub (Magic Dust)
- 2 tablespoon clarified butter for frying
Print Recipe
Pin Recipe Instructions
- This recipe does without stale bread or breadcrumbs. Spelled bran is used instead. Furthermore, the spinach dumplings are cooked in the steamer, here in the Varoma from the Thermomix, and then tossed in butter.
- For the spinach dumplings, clean the spinach and blanch it in boiling water for about two minutes. Rinse the spinach with cold water, squeeze out by hand and cut into small pieces with a knife. Grate the parmesan and press the ricotta through a sieve. Put the eggs, the parmesan and ricotta, the squeezed spinach and the spelled bran in a saucepan and stir well. Form 16 spinach dumplings from this mixture.
- Fill the Thermomix with about a liter of water, add the vegetable stock and bring to the boil on the Varoma position. As soon as the steam rises, steam the spinach dumplings for 20 minutes. Then put the butter in a non-stick pan and fry the steamed spinach dumplings over medium heat until golden brown.
- Prepare the Altbier cream mushroom sauce while the dumplings are being cooked. To do this, heat the clarified butter in a pan, sweat the diced shallots and after about two to three minutes add the diced ham. After the ham cubes are browned, add the sliced mushrooms, season with salt, pepper and fry. Deglaze the mushrooms with the Altbier, add the Magic Dust and reduce the liquid. Finally add the cream, bring to the boil briefly and use the mascarpone to create the desired consistency of the sauce.
- To serve, first place the sauce in a deep plate, add the spinach dumplings and, if necessary, decorate with fresh Parmesan.
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