Wild Garlic Dumplings with Tomato Sauce and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 100.5 μg | (168 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 303 μg | (101 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the dumplings
- 2 handfuls Wild garlic (60 grams) (approximately 2 ounces)
- 1 handful parsley
- 400 grams day-old White roll
- 120 grams softened butter
- 2 eggs
- 2 egg yolks
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the tomato sauce and asparagus
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 500 grams whole Tomatoes (canned)
- 1 tsp sugar
- salt
- freshly ground peppers
- 600 grams green Asparagus
- 1 handful Wild garlic
Preparation steps
For the dumplings: Rinse the wild garlic and parsley, shake dry and cut into strips. Dice the bread. Beat the butter until fluffy, add the eggs and egg yolks and beat until combined. Fold in the herbs and bread and season with salt, pepper and nutmeg. Divide into 2-3 portions and shape into 5-6 cm (approximately 2-inch) dumplings. Tightly wrap in plastic wrap and then foil, twisting the ends firmly to seal. Simmer in boiling water, covered, for about 20 minutes. Reduce the heat and very gently simmer for another 20 minutes.
Meanwhile, for the tomato sauce: Peel the shallots and garlic and finely dice. Heat the oil in a large saucepan, sweat the shallots and garlic until translucent, stir in the tomato paste and sauté briefly. Cut the canned tomatoes into small pieces and add to the shallot mixture along with the sugar. Season with salt and pepper and simmer for about 15 minutes.
For the asparagus: Peel the asparagus, if necessary, and cut off the woody ends. Cook in salted boiling water for about 10 minutes, until al dente. Rinse the wild garlic and cut into fine strips.
Unwrap the dumplings and slice. Sprinkle with wild garlic and serve with the asparagus and tomato sauce.
