Potato dumplings with sweet and sour ragout (with homemade croutons)
- 1 can (s) (425 m) apricots
- 100 g pepper-filled green olives
- 1 Bunch (150 g) Spring onions
- 750 g Turkey breast
- 20 g clarified butter
- salt
- pepper
- 1 EL sweet paprika
- 1/2 l clear broth (instant)
- 125 g Whipped cream
- 3-4 EL light sauce binder
- 1/2 Slice Wheat toast
- 10 g Butter or margarine
- 1 / 2-1 Pot of basil
- 1 Pack (750 g) Dumpling dough, for dumplings Thuringian style (from the cooling shelf)
- flour
50 minutes
light
- 1 .
- Drain the apricots on a sieve, collecting the juice. Cut the apricots into wedges. Cut olives into slices. Clean and wash the spring onions and cut into fine rings. Wash the meat, pat dry and dice. Heat clarified butter in a roasting pan and fry the meat vigorously. Add spring onions, except for one tablespoon, and sauté briefly. Season with salt and pepper, dust with just under 1 tablespoon of paprika and deglaze with the broth and 1/8 liter of apricot juice. Add apricots and olives, except for a tablespoon, and cook covered for 5-10 minutes. Pour in the cream, sprinkle in the sauce thickener and briefly bring to the boil again. Season with salt and pepper and keep warm. Cut the toast into fine cubes. Heat the fat in a pan and toast the bread cubes until golden brown. Let cool down. Wash the basil, pat dry and pull off 12 large leaves. Form about 12 small dumplings out of the dumpling dough with damp or floured hands and fill with bread cubes and a basil leaf each. Put in boiling salted water and cook for about 5 minutes. Then let it steep for 10-15 minutes over low heat. Drain the finished dumplings and arrange on plates with turkey ragout. Sprinkle with the remaining spring onions, olives and paprika powder and garnish with basil
1 person approx:
- 680 kcal
- 2850 kJ
- 52 g protein
- 25 g fat
- 67 g carbohydrates
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