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Ingredients
For how many people?
2
Dumplings and stuffing
360g
Potatoes (uncooked)
50g
Beet (cooked)
40g
Cornstarch
30g
Wheat flour
20g
Margarine
1 TSP
Salt
2 TBSP.
Breadcrumbs
1
Pinch of pepper
100g
Chestnuts (ready to eat)
30ml
Canned coconut milk
1 TSP
Coconut oil
A little pepper
A little herb salt
Sweet potato cream
160g
Sweet potato (uncooked)
50ml
Canned coconut milk
1 TSP
Vegetable broth powder
1
Pinch of cinnamon
A little dried thyme
300g
planted.chicken Herbs & Lemon / Lemon & Herb
1 TSP
Coconut oil
Some fresh parsley
Products in this recipe
planted.chicken
Lemon & Herb
Preparation
1
For the potato dumplings, peel the potatoes, cut into pieces and boil in a little water until soft. Strain and let cool a little.
2
Cut the cooked beet into pieces and press through a potato ricer together with the potato pieces.
3
Heat margarine until it is liquid. Add to other ingredients together with starch, flour, breadcrumbs, salt and pepper and knead into a dough with your hands. Set aside briefly.
4
For the chestnut filling, heat the coconut oil in a small pan. Crumble the chestnuts with your hands and fry them briefly in the coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
5
In a large pot, bring plenty of water to a boil.
6
Divide the potato dough into 6 parts. Form each part into a ball, flatten it, spread about 1 teaspoon of the chestnut filling on it and form it into a dumpling again. Cook in simmering water until the dumplings float to the surface. Then fish them out.
7
For the sweet potato cream, wash, peel and cut the sweet potato into pieces. Boil in a little water until soft. Then strain. Mash together with the remaining ingredients until creamy.
8
Heat coconut oil in a pan and fry the vegan meat substitute briefly in it.
9
Serve the sweet potato cream with the beetroot dumplings and the planted.chicken . Top with some fresh parsley and enjoy.
