Pretzel dumplings with mushroom and corn vegetables

Ingredients for 4 servings:

• 3 pretzels, stale
• 100 ml milk, lukewarm
• 1 egg(s)
• 1 handful of parsley, chopped
• salt and pepper
• nutmeg
• salt water
• 1 handful of mushrooms
• 3 tbsp, heaped corn kernels from the can
• ½ cup cream
• ½ cup sour cream
• some chives, cut into rolls
• salt and pepper
• Sugar
• 1 shallot(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple and vegetarian

For the pretzel dumplings, cut the 3 pretzels into large cubes. Pour the lukewarm milk over the cubes. Add the egg and parsley, season, and mix well. Let stand for about 10 minutes. Then knead everything thoroughly again. Form the mixture into about 8 dumplings and let stand in simmering salted water for about 20 minutes. For the mushroom and corn mixture, dice the shallot and thinly slice the mushrooms. Sauté the shallot until translucent and caramelize with sugar. Then add the mushrooms. Deglaze everything with the cream, add the corn, and bring everything to a boil briefly. Now add the sour cream and chopped chives and season the sauce with the spices. Arrange the pretzel dumplings on the plate and serve.