John Myers
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Dumplings: Vegetable Dumplings on Horseradish Cheese Sauce
The perfect dumplings: vegetable dumplings on horseradish cheese sauce recipe with a picture and simple step-by-step instructions.
The dumplings
- 250 g White bread cubes – here from the favorite rolls and the fiber mare from my KB
- 2 piece Eggs from my favorite chicken
- 3 piece Grated carrots, remainder from the day before
- 0,5 pole Leeks, also a leftover
- 0,5 piece Onion
- 1 teaspoon Salt
- 1 teaspoon Black pepper from the mill
- 1 tablespoon Parsley, dried – I just didn’t have any fresh ones
- 1 tablespoon Olive oil for frying
- 50 g Swiss Emmental, grated
The sauce
- 30 g Butter
- 0,5 piece Onion
- 2 teaspoon Flour
- 50 ml Cream
- 2 tablespoon Cream of horseradish
- 2 tablespoon Grated Emmental cheese
- Pepper and salt
the dumplings
- Peel the onion and carrots, clean the leek. Dice the onion, grate the carrots and cut the leek into rings.
- Heat the oil in a pan and sauté all the vegetables in it. Take out and pour into a bowl.
- Toast the white bread cubes in another shot of oil and then also add them to the bowl.
- Add eggs, salt, pepper and parsley and mix well. Let it soak for 15 minutes.
- Now fill this mixture into silicone or greased muffin cups and press firmly.
- Bake in a preheated oven at 190 degrees for about 25 minutes. Press the dumplings out of the molds, place them in a baking dish and sprinkle with the grated cheese. (Do not use everything, we still need a part for the sauce) Push into the pipe again and let the cheese melt.
the sauce
- Melt the butter in a saucepan and sauté the onion in it. Dust the flour and add a little water.
- Melt the rest of the cheese in the thickened sauce and add the cream.
- Now stir in the horseradish and season with salt and pepper.
- Arrange the dumplings with the sauce on a warmed plate and garnish with something “green”.
the links to rolls and bread
- Bread / rolls: Our favorite rolls, bread / rolls: mares with fiber
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