John Myers
Bunny on Root Vegetable Cream Sauce with Potato Dumplings and Oven-roasted Carrots
The perfect bunny on root vegetable cream sauce with potato dumplings and oven-roasted carrots recipe with a picture and simple step-by-step instructions.
- 4 Clubs from the hare
- 200 g Cream
- 12 Floury potatoes
- 2 Eggs
- 50 g Potato flour
- 100 g Fresh celery
- 1 Clove of garlic
- 1 Salt
- 1 Nutmeg
- 1 tbsp Chopped parsley
- 2 tbsp Olive oil
- 50 ml Red wine
- 200 ml Vegetable broth
- 1 tbsp Red wine vinegar
- 1 Bay leaf
- 1 Onion
- 1 Pepper
- 3 Carrots
- 1 tsp Tomato paste
- 1 tsp Caraway seed
- 3 Juniper berries
- Wash the legs and fry them in a pan until golden brown on both sides. Remove the meat and set it aside.
- Peel the onion, garlic, celery and carrot and cut everything into large cubes. We now fry this with a little oil and the tomato paste in the pan until everything has got a nice brown color.
- Deglaze the whole thing with the red wine and let it simmer briefly so that the alcohol escapes.
- Add the vegetable stock and put the legs back in the pan, add the juniper berries and the bay leaf.
- Let the whole thing simmer over low heat with the lid closed for about 25 minutes.
- Let the potatoes boil in water for about 30 minutes, then let them cool down a little and peel them off. Then they are rubbed. Put the whole thing in a bowl, add salt, pepper, nutmeg, eggs and the potato flour and knead well. Then bring a saucepan with water and a little salt to the boil, shape the dumplings nicely and add them to the water. Let it cook for about 10 minutes. The potato dumplings are ready as soon as they float on the surface of the water.
- For the roasted carrots, put a little olive oil, salt, caraway seeds and red wine vinegar or sherry vinegar in a baking dish.
- Peel and quarter the carrots, then place in the baking dish and stew in the oven at 160 ° C for about 30 minutes, turning regularly.
- For the sauce, we take the legs out of the pan and put them to one side. We put the sauce through a sieve in a saucepan, the juniper berries filtered from it and the bay leaf are removed. Puree the leftover vegetables with a little of the sauce and work into the sauce with a whisk. Mix in the cream slowly and evenly.
- The whole thing is now passed through a sieve again, so that a nice creamy sauce is created. Finally, season with salt and pepper. Then it can be served. Tip: Moisten your hands lightly with water before shaping the dumplings, so that it forms more easily and does not stick so much to the hands.
- If you like our recipes and pictures, we would be very happy to receive ratings and comments. HomemadeCuisine wishes you lots of fun cooking
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