potato dumpling pan

Ingredients for 3 servings:

• 500 g potato dumplings
• 1 zucchini
• 2 m.-large carrot(s)
• 1 bunch of spring onions
• 1 onion(s), red
• 250 ml vegetable stock
• 100 g double cream cheese
• ½ bunch parsley, fresh
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• some chili powder, mild, n. B.
• 4 tbsp butter for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the zucchini, remove the ends, halve and cut into thin slices. Peel and trim the carrots, then cut them into thin slices. Peel the leek, remove any coarse green ends and cut into fine rings. Peel the onion and dice or finely wedge it, as desired. Peel and finely chop the parsley. Melt two tablespoons of butter in a wok (a wok works great) or a large frying pan and lightly fry the carrots. Once browned, add the onion and spring onions and fry until the onions are slightly translucent. Then add the zucchini and fry briefly. Pour the vegetable stock over the carrots and simmer with the lid closed over medium heat for about 10 to 15 minutes, until the vegetables are al dente/soft. Finally, simmer with the lid open for a further 3-5 minutes. Meanwhile, in a second pan, fry the potato dumplings with the remaining butter until golden brown. When the vegetable mixture has the desired consistency, stir in the cream cheese and season generously with the spices. If you like, you can also add a small dash of cooking cream. Let everything simmer for a while. The vegetable mixture should have a creamy consistency and not be too runny. If necessary, thicken it slightly with a light roux (slowly stir in the roux until the desired consistency is reached). Then add the fried potato dumplings to the vegetable mixture and mix. Finally, sprinkle the finely chopped parsley over the top, mix and serve. Enjoy. Note: I make my roux like this: For 250 ml sauce: 20 g butter, 15 g flour, 250 ml liquid. Melt the butter in a saucepan over low heat, add the flour and whisk everything together until smooth. Gradually add the liquid while stirring and simmer for a few minutes.