in Recipes

Councillor's pan with potato dumplings

updated

Spread the love

Ingredients for 3 servings:

  • 500 g potato dumplings
  • 1 eggplant(s)
  • 200 g zucchini
  • 1 jar sweet and sour pickled corn cobs
  • 200 g cherry tomatoes
  • 1 tbsp rapeseed oil
  • 275 g sauce (hunter’s sauce), from the jar
  • Mustard, medium hot

Instructions

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

Clean and wash the zucchini and eggplant, and cut into small cubes. Fry the dumplings in oil for about 6 minutes until light brown. Then add the zucchini and eggplant and fry. Pour in the sauce, cover, and simmer over low heat. Meanwhile, drain the baby corn and cut into pieces. Halve the cherry tomatoes. Add them to the sauce along with the baby corn and heat through. Season with mustard and serve.

Facebook Comments

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.

Cherry-orange jam

Braised beef schnitzel