John Myers
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Carrot and Potato Dumplings with Wild Mushroom Ragout
The perfect carrot and potato dumplings with wild mushroom ragout recipe with a picture and simple step-by-step instructions.
Carrot and potato dumplings:
- 300 g Carrots
- 300 g Potatoes
- 1 tsp Salt
- 0,5 Cup Cornstarch (approx. 50 g)
- 1 tsp Salt
- 1 big pinch Nutmeg
Forest mushroom ragout:
- Mixed forest mushrooms *)
- 300 g Onion approx. 100 g
- 2 Garlic cloves
- 4 tbsp Sunflower oil
- 200 ml Chicken broth (1 teaspoon instant)
- 200 g Cooking cream
- 0,5 Cup Plucked parsley
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- Maggi cabbage for garnish
Carrot and potato dumplings:
- Peel and dice the carrots with the peeler. Peel, wash and dice the potatoes. Boil the potato cubes in salted water (1 teaspoon salt) for about 10 minutes. Add the diced carrots, cook for another 10 minutes, drain, add cornstarch (approx. 50 g), work well with the potato masher (alternatively press through the potato press) and let cool down a little. Shape dumplings (4 pieces) with moistened hands, soak / cook in very lightly boiling water for about 10 minutes and remove with a ladle.
- Peel and dice the onion. Peel and finely dice the garlic clove cubes. Heat sunflower oil (4 tbsp) in a pan, fry the garlic clove cubes and onion cubes in it, the frozen forest mushrooms (here collected, cleaned, cut and frozen: *) boletus, chestnuts, red-footed boletus, pearl mushroom, false red-footed boletus and parasol) add and stir-fry briefly. Deglaze / pour on the chicken broth (200 ml) and cooking cream (200 g). Season with coarse sea salt (2 big pinches) and colored pepper (2 big pinches), fold in the plucked parsley and let everything simmer / reduce / reduce for about 10 minutes.
Serve:
- Serve carrot and potato dumplings with wild mushroom ragout garnished with Maggi cabbage.
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