Maultaschen pan on a creamy bed of vegetables

Ingredients for 3 servings:

• 1 pack of Maultasche(s), ready-made, from the refrigerator, 6 pieces
• ¾ liter vegetable broth, strong
• 250 g mushrooms
• 2 bell peppers, red
• 1 stalk(s) leek
• 200 ml cream
• 200 g crème fraîche
• 30 g Parmesan, grated
• ¾ tsp chicken seasoning, e.g. Maggi No. 3
• ½ tsp stock powder
• 20 stalks of chives, finely chopped
• some salt and pepper
• e.g. butter for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

simple and vegetarian

Bring the strong broth to a boil, then add the Maultaschen and cook for about 5 minutes, then remove. Cut the Maultaschen diagonally and fry in a pan with butter until golden brown, then remove and set aside. Slice the mushrooms. Clean and finely chop the bell peppers and leeks. Add a little more butter to the same pan, add the chopped vegetables, and fry. Season with Seasoning Mix 3, a little salt, and pepper. Deglaze the sautéed vegetables with the cream, add half of the crème fraîche, and a little stock powder. Let the vegetables simmer for about 3 minutes, then add the grated Parmesan cheese and 3/4 of the chopped chives, stir briefly again, and let stand. Transfer the vegetables to deep plates and place the halved, crispy Maultaschen on the bed of vegetables. Top the vegetables with the remaining crème fraîche; it tastes great as a dip for the Maultaschen! To serve, sprinkle with the remaining chives and you have a quick and delicious meal! A glass of white wine is the perfect accompaniment.