Potato dumplings with creamed morel

When the morel is too good, she goes into the dumplings - and then the spinach with sour radish.

Ingredients for 4 servings
Sour radish:
• 1 bunch radishes
• 2 tablespoons sugar
• 100 ml white wine vinegar
• 150 ml mineral water
• 1 tsp coriander

Dumplings:
• 15g dried morels
• 40 g shallots
• 80 g butter
• Salt and Pepper
• 600g floury potatoes nutmeg
• 70 g cornstarch
• 1 egg yolk

Creamed:
• 900 g young spinach (800g cleaned)
• 40 g shallots
• 1 clove of garlic
• 20 g butter
• 250 ml cream
• Salt, Pepper
• Nutmeg

Time: 1 h 10 min plus cooking time 30 minutes

Preparation

Clean, wash and cut into quarters 1 radishes. Sugar in a small saucepan, caramelize, deglaze with vinegar. With mineral fill, add coriander and cook over medium heat for so long, until the caramel has dissolved. Radishes add, remove from heat and leave to marinate for about 1 hour.


2. Morels soak for about 20 minutes in warm water. Then clean, rinse several times in a colander, rinse, drain, squeeze well and chop finely. Dice the shallots finely. Heat 20 g butter in a small pan, sauté shallots and morels over medium heat for 4-5 minutes, season with salt and pepper and set aside.

3. Potatoes unpeeled 25-30 minutes into the salted boiling water. Drain potatoes, let steaming out, peel and press through the potato ricer into a large bowl. Season with salt, pepper and nutmeg. Morels, 50g cornflour and egg yolks, processed quickly with a wooden spoon until smooth. Hands with the remaining strength and pollinate from the potato mixture forms smooth 4 dumplings. Leave open until done 10-15 minutes in plenty of boiling lightly salted water. Melt remaining butter and keep warm.

4. picked spinach, wash and drain the breakdown. Finely dice shallots, garlic finely chop. Heat butter in a large shallow pan, sauté shallots and garlic until translucent. Cream admit and boil down to half. Half of spinach admits and allow covered over medium heat coincide. Remaining spinach Mix and leave nothing to coincide over high heat. Spinach with salt, pepper and nutmeg.

5. Remove dumplings with a slotted spoon, drain well, serve with the drained spinach and radishes on preheated deep plates. Dumplings with melted butter, pour over. Serve immediately with the remaining radishes.

Nutritional information per serving: 627 kcal
• 12 g protein
• 43 g fat
• 45 g carbohydrates