Potato and Pumpkin Dumplings with Porcini Mushroom Ragout
Servings: 4 people
- 600 g Floury potatoes
- 500 g Hokkaido pumpkin
- 100 g Food starch
- 600 g Boletus
- 200 ml Cream
- 250 ml Milk
- 2 Large onions
- 1 tbsp Flour
- Salt, pepper, nutmeg
- Fresh tarragon or parsley
- Butter for frying
Peel and halve the potato. Quarter the pumpkin, remove the seeds, make approx. 300 g. Cut the pumpkin into cubes. Boil the potatoes in salted water for about 8 minutes, then add the pumpkin and cook for another 12 minutes.
In the meantime, clean the mushrooms and cut them into pieces. Peel onion and chop finely. Fry the mushrooms finely in portions. Add the onion to the last portion and fry well. Add the remaining mushrooms, sprinkle with the flour, pour the cream and milk on top, season and simmer for 5 minutes. Then add the finely chopped tarragon and season to taste
Serving: 100g | Calories: 82kcal | Carbohydrates: 10.4g | Protein: 2.9g | Fat: 3.1g