Schupfnudeln with celery

Ingredients for 3 servings:

• 1 onion(s)
• 2 tsp oil
• 800 g celery
• 2 tsp cane sugar
• 100 ml vegetable stock
• 100 ml white wine, alternatively another 100 ml vegetable stock
• 500 g potato dumplings
• 100 g crème fraîche
• 2 tsp creamed horseradish
• 2 tsp poppy seeds, ground
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Finely dice the onion. Heat a teaspoon of oil in a pan, add the diced onion, and sauté covered. Meanwhile, slice the celery into strips. Set some of the celery leaves aside. When the onions are translucent, sprinkle with brown sugar and let it caramelize briefly. Deglaze with the vegetable stock and white wine. Add the celery, cover, and let everything simmer over low heat. Meanwhile, heat another teaspoon of oil in a pan and add the potato dumplings. Fry for about 5-10 minutes, until crispy on all sides, stirring frequently. Once the vegetables are cooked, remove the pan from the heat. Stir in the crème fraîche, creamed horseradish, and poppy seeds. To prevent curdling, do not allow the vegetable stock to boil. Add the potato dumplings and mix with the vegetables and sauce. Season with salt and pepper. Arrange the dumplings on plates and garnish with the reserved celery leaves. 525 kcal per serving.