Tuesday, 12 January 2016

Pretzel Dumplings with Mushroom Sauerkraut Gravy

So a stodgy stick to your ribs mushroom dish is exactly what this is, it fills you up and keeps you full. It is originally a vegan recipe, but I unveganised it as my local corner shop doesn't go in for non-dairy milk. However, should you wish to make it vegan again please do! It used up some of my humungous jar of sauerkraut!

Pretzel Dumplings with Mushroom Sauerkraut Gravy (adapted from Vegan Miam)
(Serves 4-5)

For the dumplings
4 medium soft pretzels, chopped into 1 cm chunks
430ml warm milk
1 shallot, chopped
6 tbsp breadcrumbs
5 tbsp whole wheat flour
¼ tsp garlic powder
1 tbsp chopped parsley
salt and pepper

For the gravy
1 tsp oil
½ medium yellow onion, diced
1 garlic clove, minced
300g mushrooms, sliced
1l vegetable stock
2 tbsp cornflour dissolved in 2 tbsp water
130-195g sauerkraut
1 tsp dried sage
1 tsp dried thyme
salt and pepper

Place the pretzel pieces in a large bowl. Add the warm milk to the bowl and stir until all the pieces are submerged. Cover and set aside for 30 mins.

After 30 mins, use a potato masher to mash the pretzel pieces until a little mushier with chunks still remaining. Add the shallots, bread crumbs, flour, garlic powder, parsley, salt and pepper.

While the pretzel pieces are soaking, start the gravy. Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté until the onion is starting to become translucent. Add the mushrooms and cook until tender, stirring occasionally. Add the stock and stir in the sauerkraut, sage, thyme and pepper. Bring to a boil, then reduce the heat and simmer for 10 mins, stirring occasionally, until slightly reduced. Add the cornflour mixture and stir well.

Measure out a scoop of the dumpling mixture. Gently shape into a ball and place into the gravy. Repeat with the remaining dumpling mixture. Simmer for 15 mins. Gently flip over the dumplings and simmer for 5 more mins. Serve.

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