Vegetable Dumplings with Herb Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g carrot (s)
- 150 g zucchini
- 250 g quark, (curd cheese)
- 5 slices toast, chopped
- 2 egg yolks
- 80 grams flour
- 1 bunch herbs, fresh as desired
- 1 teaspoon butter
- 1 teaspoon flour
- 100 ml vegetable stock
- 100 ml whipped cream, (whipped cream)
- salt
Print Recipe
Pin Recipe Instructions
- Cut the carrots and zucchini into small cubes. Steam the carrots in 5 tablespoon water until they are soft, and add the zucchini just before the end of the cooking time. Rinse the vegetables and let them drain well.
- Mix the quark with the yolk, 80 g flour, vegetables and salt and add the small toasted bread cubes.
- Bring the salt water to the boil. Form dumplings from the quark mixture with 2 tablespoons and place in the water. Bring to the boil and let it steep for 6-8 minutes in the gently boiling water.
- For the sauce, sauté 1 teaspoon flour in the butter. Pour in the stock and whipped cream and simmer the sauce for about 5 minutes. Add the fresh herbs, I used basil and oregano, and season with salt.
- Serve the dumplings with the sauce and enjoy.
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