Polenta Dumplings and Chanterelle Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 41.8 μg | (93 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram Chanterelle
- 2 shallots
- 2 garlic cloves
- 1 handful parsley
- 300 milliliters milk
- 400 milliliters Vegetable broth
- 75 grams butter
- 300 grams Polenta (instant)
- salt
- freshly ground peppers
- Nutmeg
- 3 Tbsps olive oil
Preparation steps
(Only if necessary) Rinse, drain on paper towels and trim chanterelle mushrooms. Peel shallots and garlic and finely dice both. Rinse parsley, shake dry and chop the leaves.
Heat milk and vegetable broth together with 50 grams (approximately 1 3/4 ounce) butter and bring to a boil. Add polenta and stir well. Bring to a boil stirring constantly then remove from heat and let cool slightly, stirring occasionally. Season with salt, pepper and nutmeg.
Preheat oven to 200°C (approximately 400°F).
Form polenta into dumplings and place in a baking dish. Melt remaining butter and brush on the dumplings. Bake in the oven about 15 minutes until golden brown.
Heat olive oil in a pan. Fry shallots and garlic until soft. Add mushrooms and fry, turning occasionally, until liquid evaporates. Season with salt, pepper and nutmeg. Sprinkle with parsley and serve with the dumplings.
