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Broccoli dumpling casserole

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Ingredients for 2 servings:

  • 1 broccoli
  • 1 pack of dough (potato dumpling dough from the refrigerated section)
  • 250 ml vegetable stock
  • 250 ml milk or cream
  • 1 tbsp sauce thickener
  • 50 g bacon, streaky, diced
  • salt and pepper
  • nutmeg
  • n. B. cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

mmafs style

Form the potato dumpling dough into mini dumplings and let them simmer in lightly boiling salted water until tender. Cut the broccoli into small florets and cook in salted water for about 5 minutes until tender. Combine the vegetable stock with the milk or cream and stir in the sauce thickener. Season to taste with salt, pepper, nutmeg, and any other spices. Place the mini dumplings and broccoli florets in a greased baking dish, pour over the milk mixture, and sprinkle with the bacon cubes. If desired, sprinkle with grated cheese. Bake for half an hour at 180 degrees Celsius (350 degrees Fahrenheit).

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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.

Broccoli dumpling casserole

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