Ingredients
Boiled dumplings (Knödel)
- 600 g mealy potatoes
- 80 g wheat semolina
- 1 egg
- salt, pepper
- nutmeg
- butter for greasing
Sauce
- 250 g mushrooms
- 100 g bacon cubes
- 50 ml white wine
- 100 ml vegetable broth
- 100 ml cream
- sauce thickener
- 1/2 bunch parsley
- salt, pepper
Preparation
Boiled dumplings (Knödel)
1. Pour approx. 150 ml water into the pot. Thoroughly wash the potatoes and place with the Softiera insert in the pot. Cover with Secuquick softline and close.
2. Heat the pot on highest level up to the soft window, switch to a low level and depending on the size of the potatoes, cook for approx. 12 minutes in the soft area.
3. At the end of cooking time, depressurize the pot and remove Secuquick. Let the potatoes cool slightly, peel and then immediately press through a potato ricer. Add semolina and egg to the potato mixture, season with salt, pepper and nutmeg, mix thoroughly and knead into a dough.
4. Create 8 evenly sized dumplings, place in the greased sieve insert and close with the EasyQuick with the 24 cm sealing ring.
5. Pour approx. 150 ml water into the pot again and place sieve insert on top. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area.
Sauce
6. Clean the mushrooms with a brush or cloth and finely cut.
7. Heat the pan on highest level up to the roasting window, switch to a low level, roast the bacon in the pan until crispy, add the mushrooms and roast.
8. Deglaze with white wine, add vegetable stock and cream. Simmer briefly, thicken with sauce thickener and season with salt and pepper.
This recipe has been tested and approved by AMC.
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