Dumpling with sauce' vegetarian

Ingredients for 4 servings:

• 2 small onions
• 3 carrots
• 4 large mushrooms
• 1 tsp mustard
• 2 tbsp balsamic vinegar
• 4 tbsp red wine
• 1 bay leaf
• 1 rosemary sprig(s)
• salt and pepper
• 750 ml water
• some olive oil for frying
• possibly cream, optional
• e.g. potato dumplings

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 30 minutes

vegetarian gravy, without which a potato dumpling simply doesn’t taste good

Chop the onions, carrots, and mushrooms. Heat a pan (preferably non-stick) and sauté the vegetables in olive oil until well browned. Just before the vegetables start to burn, add the mustard and deglaze with red wine and balsamic vinegar. Reduce the liquid and add the water. Add the bay leaf and rosemary, as well as salt and pepper. Simmer the sauce over low heat for about 1 hour and reduce. Finally, strain the sauce. Serve the dumplings with the sauce. This recipe was born out of necessity after a lot of trial and error. I love potato dumplings with delicious gravy. Since my boyfriend is a vegetarian, I had to find a delicious alternative. If you compare it, you’ll find that the sauce is just as delicious as “real” gravy, not just visually. Since I always cook from the gut, the quantities are approximate. Simply season with salt and pepper at the end. You can also refine the sauce with a dash of cream.