Try this Eastern European Vegetable Dumplings recipe, or contribute your own.
Suggest a better descriptionfrom the Dumplings Cookbook by Maria Polushkin In a large skillet, melt half the butter. Saute the celery root, carrot and onion for 15 minutes. Stir occasionally. Add the cauliflower, and continue cooking another 15 minutes. Squeeze the excess milk from the rolls and tear them into a bowl. Add the eggs and mix. Stir in flour, then add the cooked vegetables, salt, and pepper. Mix well. Form walnut-sized dumplings. Bring the salted water to a boil. Drop the dumplings into the boiling water. Simmer for 12-15 minutes. Test to be sure they are cooked through. Drain. Melt the remaining butter and brown the dumplings in butter, over medium heat. Cook for about 5 minutes. Posted to recipelu-digest by Eeyore
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 294 | ||
Calories from Fat: 262 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 325.1mg | 100 % | |
Sodium 250.6mg | 9 % | |
Potassium 100mg | 3 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 294
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