John Myers
Ingredients for 4 servings:
- 500 g potato dumplings
- 500 g broccoli
- 2 carrots
- 2 tomatoes
- 1 shallot(s)
- 1 ball of mozzarella
- 100 g mountain cheese, spicy
- herbal salt
- pepper
- Thyme
- Rapeseed oil
- butter
- e.g. vegetable broth
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
beautifully colorful with two kinds of cheese
Fry the potato dumplings slowly in butter in a pan until golden brown. In a second pan, heat a little rapeseed oil and sauté the shallot, which has been sliced into rings. Chop the broccoli and carrots: Cut the peeled broccoli stalks and the carrot into small cubes, and cut the remaining broccoli into florets. Add the vegetables to the shallots and sauté briefly. Deglaze with a little vegetable stock and sauté for about 10 minutes until al dente. Grate the mountain cheese, dice the mozzarella. Chop the tomatoes and add them to the vegetables. Season the cooked vegetables with herb salt, pepper, and a little thyme, and mix the spices and tomatoes well. Distribute the mozzarella cubes evenly in the pan and sprinkle the grated cheese over them. Do not stir, or the cheese will tend to clump together. Close the lid and let the cheese melt. Serve the vegetables on top of the crispy, browned potato dumplings. Caution: Don’t get caught up in the long cheese threads!
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