Preparation
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1Peel the onion and dice finely. Finely chop the nuts in a blender and mix with Kölln organic oat flakes. Sauté onions in a pan with Biskin® until translucent. Add the nut and oatmeal mixture and roast briefly. Add 200 ml vegetable stock, stir and remove from heat. Finely chop the parsley and add half to the dumpling mixture. Season this with the spices and mustard and mix into a dumpling dough using a fork.
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2Heat the remaining vegetable broth in a large pot - it should not boil. Meanwhile, form an even number of dumplings from the dumpling dough and then carefully add them to the broth. Let it steep for 10 minutes and remove it with a slotted spoon. Keep the dumplings warm.
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3To make the Biskin® sauce, heat it in a pot. When the flour is added, stir quickly and vigorously. Then immediately add the cooking broth for the dumplings and continue stirring. Add vegetable cooking cream, capers, caper juice, lemon juice and remaining parsley. Season to taste with the spices. Serve the dumplings together with the sauce. Jacket potatoes or rice go well with this. Preparation time: approx. 60 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the dumplings:
1
Onion
40 G
Walnuts
40 G
Pecans
170 G
Kölln organic oat flakes tender
2 EL
Biskin® special vegetable oil with butter flavor
1200 ml
Broth or vegetable stock
60 G
flat-leaf parsley
1 EL
medium hot mustard
at will
Salt
at will
pepper
at will
Minced meat seasoning
at will
Paprika powder (sweet)
1
Bay leaf
For the sauce:
5 EL
Biskin® special vegetable oil with butter flavor
4 EL
Flour
200 ml
Cooking broth for the meatballs
200 ml
Vegetable cooking cream
1 EL
lemon juice
1 Glass
Capers and their juice
at will
Salt
at will
pepper
at will
nutmeg
