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potato dumpling pan

updated

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Ingredients for 3 servings:

  • 200 g carrot(s)
  • 2 onions
  • 60 g smoked bacon
  • 1 cup of crème fraîche or sour cream
  • Nutmeg, grated
  • Parsley, chopped
  • 1 point pasta (Schupfnudeln, refrigerated section)
  • salt and pepper
  • Chives, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the carrots. Sauté in a little boiling salted water for about 5 minutes. Drain through a sieve. Peel and thinly slice the onions. Dice the bacon and fry in a pan until crispy. Add the pasta. Season with salt, pepper, and nutmeg. Fold in the onions and carrots. Sprinkle with parsley. Season the crème fraîche with salt and pepper and add the chives. Serve as a dip with the potato dumplings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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