- 500 g bread cubes
- 100 g butter
- 100 g onion
- 5-6 dl milk
- 1 bunch of parsley
- 750 g cheese (mountain cheese, beer cheese, Gouda)
- 4 eggs
- salt, pepper, nutmeg
- Place the bread cubes in a large bowl.
- Heat the butter in a pan and fry the finely chopped onions until golden brown.
- Pour the milk over the bread cubes and leave to stand briefly until the bread cubes have absorbed the liquid.
- Add a little nutmeg, salt, pepper, egg yolk, chopped parsley, grated cheese and the fried onions to the bread cubes and mix well.
- Carefully fold the stiffly beaten egg whites into the mixture to obtain an airy consistency.
- Shape the mixture into even dumplings and flatten slightly.
- Fry the cheese dumplings in oil until golden and then serve warm.
Ingredients for the leek ragout:
- 40 g butter
- 30 g flour
- 1 onion
- 3 pieces of garlic
- 4 dl vegetable stock
- 3 dl cream
- 2 dl vermouth or dry white wine
- 2 leeks
- Finely chop the onion and garlic.
- Melt the butter in a pan.
- Add the chopped onions and garlic cloves to the roux and sauté, stirring constantly.
- Sprinkle the flour over the melted butter and stir well until smooth.
- Sweat the mixture briefly over a medium heat to give it a light golden color.
- Pour the vermouth or white wine into the pan. Stir and simmer briefly to allow the alcohol to evaporate.
- Gradually add the vegetable stock. Stir constantly.
- Stir the cream into the mixture and reduce the heat.
- Allow the mixture to simmer gently until it has reached the desired consistency.
- Season to taste with salt and pepper. If necessary, add a little vermouth or white wine to enhance the flavor.
- Wash the leeks thoroughly, cut into thin rings and add.
Watch the video
Leave a comment