Quark Dumplings with Vegetable Ragout

Ingredients

• 200 g quark
• 170 g dry white bread
• 150 g butter
• 1 egg
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 onions
• 100 g carrots
• 150 g parsley root
• 3 tbsp coarsely chopped hazelnut kernels
• 500 g Brussels sprouts
• 2 tbsp clarified butter
• 400 ml Vegetable broth
• 1 bundle mixed herbs (e.g., dill, parsley, chives)
• 2 tbsp grated horseradish

Instructions

1. 1.

   Finely crumble the white bread in an electric food processor. Beat the butter with the quark using an electric hand mixer until fluffy and pale. Weigh out two‑thirds of the whipped butter and set aside cold. Stir two tablespoons of the bread crumbs into the remaining butter, then add the egg and yolk. Mix in the rest of the crumbs and quark, seasoning with salt, pepper, and nutmeg; let the dough rest briefly.

2. 2.

   Peel and slice the onions into rings. Peel and dice the carrots and parsley root. Trim the stems of the Brussels sprouts and make crosswise slits. Sauté the vegetables—except the sprouts—in hot clarified butter for two minutes while stirring. Add the sprouts, pour in the broth, season with salt and pepper, cover, and simmer for ten minutes.

3. 3.

   Meanwhile wash, dry, and chop the herbs. Form walnut‑sized dumplings and cook them in simmering salted water until they rise to the surface.

4. 4.

   Stir cold whipped butter into the ragout in spoonfuls, add the herbs and horseradish, taste, and serve with the quark dumplings.