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Maultaschen Vegetable Pan with Herb Dip

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Maultaschen Vegetable Pan with Herb Dip

The perfect maultaschen vegetable pan with herb dip recipe with a picture and simple step-by-step instructions.

  • 360 g Maultaschen
  • 1 piece Red pepper
  • 1 piece Aubergine
  • 1 piece Zucchini
  • 1 piece Onion
  • 1 piece Clove of garlic
  • Some stalks of parsley
  • 1 tbsp Chives rolls
  • 0,5 Bed Kress
  • 200 g Creme fraiche Cheese
  • 2 tbsp Vegetable oil
  1. Cut the dumplings into strips that are not too narrow. Clean, wash and dice the pepper. Clean and wash the aubergine and zucchini and cut into small cubes. Peel and finely dice the onion and garlic.
  2. Wash the herbs, pat dry, finely chop and mix with creme fraiche. Season to taste with salt and pepper.
  3. Heat the oil in a pan and sweat the onions and garlic in it. Add the Maultaschen and the prepared vegetables and fry well. Season with salt and pepper and serve with the herb dip.
Dinner
European
maultaschen vegetable pan with herb dip

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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.

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