Schupfnudeln in vegetable sauce

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 3 shallots, finely diced
• 1 garlic clove(s), finely diced
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, heaped paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder, finely ground
• Salt
• 30 g butter, mildly soured
• 30 g wheat flour
• 400 ml vegetable broth or vegetable stock, without salt
• 200 g processed cheese, semi-skimmed
• 2 tbsp, heaped celery leaves
• Salt and pepper, white, finely ground
• 200 g carrot(s)
• 200 g kohlrabi
• 200 g red bell pepper(s), skinned, pitted
• 150 g spring onion(s)
• 500 g Schupfnudeln from the refrigerated section
• some clarified butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

a delicious summer feast with meatballs and fresh vegetables

Make a dough from the ingredients for the meatballs. Let it swell for 10 minutes. Then form it into balls and fry them in a pan on all sides. Then remove the balls, remove the fat from them with kitchen paper, and place them in a covered pot. Fry the dumplings in the hot frying fat until they are also lightly browned. Then remove the dumplings from the pan and add them to the balls. As already described in the list of ingredients, clean the onions and vegetables and cut them into strips or sticks. Lightly sauté and brown this mixture in the hot pan, adding a little more fat. Finally, add this vegetable and onion mixture to the prepared fried ingredients and set aside, again covered. Now melt the softened butter in the pan, mix it with the flour, and make a light roux, stirring occasionally. Deglaze this with the cold stock and heat slowly, stirring constantly with a small whisk. This prevents lumps from forming. Finally, before stirring the sauce into the prepared ingredients, melt the cheese spread into the sauce. Simmer the entire mixture gently for about 10 minutes, then stir in the chopped celery leaves. Season again with salt and pepper before serving, if desired. If the sauce seems too thick, stir in a little more broth.