Contents
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Ingredients
Knock
- 400 g Mixed minced meat
- 1 Eggs free range Gr. XL
- 1 Diced onion
- 1 tsp Mustard medium hot
- 1 tsp Sweet paprika
- 1 tsp Salt
- 1 tsp Pepper White
- 3 tbsp Breadcrumbs
Caper sauce
- 1 L Organic vegetable broth
- 1 Onion
- 2 Bay leaf
- 4 Colorful peppercorns
- 3 Allspice grains
- 1 Small bunch of carrots
- 40 g 2 glasses of capers nonpareils plus liquid
- 40 g Salt, white pepper, sugar
- Sauce binders for vegetables
Instructions
preparation
- Bring the minced meat to room temperature, place in a bowl and mix thoroughly with the other ingredients. Shape any balls with moistened hands. Peel, quarter and slice the onion. Peel the carrot and cut into thin slices. Put the bay leaves, allspice and peppercorns in a spice ball. Prepare the remaining ingredients.
preparation
- Put the water, the onion slices and the spice ball in a saucepan, bring to the boil, stir in the necessary amount of granulated vegetable stock, reduce the heat and simmer for 10 minutes. Remove the spice ball. Add the carrot slices and the prepared dumplings to the broth and simmer for about 15 minutes. The cooked dumplings then float to the surface. Now stir in the capers with the pickling liquid and season with salt, pepper and sugar. Tie the sauce as you like.
Serving
- Arrange the dumplings with boiled potatoes and the caper sauce decoratively on preheated dinner plates and enjoy.
Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 5gProtein: 5gFat: 6g