John Myers
Spinach Dumplings with Pumpkin, Walnut and Vanilla Vegetables
The perfect spinach dumplings with pumpkin, walnut and vanilla vegetables recipe with a picture and simple step-by-step instructions.
- 200 GRAM White bread
- 250 GRAM Spinach
- 2 PIECE Eggs
- 4 tbsp Butter
- 50 ml Milk
- 1 tbsp Oil
- 2 piece Charlotte
- 250 GRAM Pumpkin
- 80 g Walnuts
- 0,5 bunch Chives fresh
- 1 piece Clove of garlic
- 100 g Parmesan
- 1 pole Vanilla pulp
- Salt, pepper, nutmeg
- Wash spinach leaves, shake dry, collapse in a little butter in a pan and let cool. Mix with the eggs in a blender. Peel the Charlottes and garlic, cut into fine cubes and sauté in butter. Warm the milk with the vanilla stick (place the vanilla stick in the milk and remove it before further processing). Add milk and spinach to the diced white bread. Season to taste with chilli salt, pepper and nutmeg and mix well. Form dumplings and cook in salted boiling water for about 15 minutes. Peel the pumpkin and cut into strips. Roughly crumble the walnuts. Put the oil in a pan, fry the pumpkin strips, add the vanilla pulp and briefly fold in the walnut crumbs. Wash the chives and cut into fine rolls. Arrange the spinach dumplings on a plate, sprinkle with Parmesan and add the pumpkin, vanilla and nut vegetables. Drizzle with molten browned butter.
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