Schupfnudeln with vegetables

Ingredients for 2 servings:

• 500 g Schupfnudeln (ready-made product or homemade, see recipes in the database)
• 4 carrots
• 1 bell pepper(s), green
• 100 ml chicken broth
• 1 tbsp cream cheese spread
• 1 tbsp cream cheese
• 1 tbsp sauce thickener, light
• salt and pepper
• Paprika powder
• garlic powder
• Ginger powder
• 1 tbsp parsley, finely chopped
• oil

Instructions

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

It’s quick, tastes delicious and is healthy

Cut the carrots and bell peppers into thin strips. In a pan, fry the potato dumplings in a little oil over medium heat for 15-20 minutes until light brown. Meanwhile, sauté the vegetables in a little oil in a pot or wok. Deglaze with chicken stock and simmer for about 10 minutes. Stir in 1-2 tablespoons each of cream cheese and cream cheese. Season to taste with ginger, paprika, and garlic powder, as well as salt and pepper. Thicken with a light sauce thickener if desired and bring back to a boil briefly. Arrange the potato dumplings on plates and serve sprinkled with parsley.