Swede Bread Dumplings with Mixed Mushrooms

Ingredients

• 500 g pretzel (or day‑old battenberg pretzels)
• 0.5 l milk (1.5 % fat)
• 3 eggs
• 400 g swede
• Salt
• 1 onion
• 250 g lean smoked bacon
• ground pepper
• 500 g mixed mushrooms
• 1 Shallot
• 1 Tbsp clarified butter
• 250 g crème fraîche
• 2 tbsp whipped heavy cream
• Chives

Instructions

1. 1.

   Slice pretzels into thin rounds. Warm milk and whisk in eggs, then stir into the pretzel slices. Let rest for 30 minutes.

2. 2.

   Wash swede, remove tough ribs, dice finely. Blanch in plenty of boiling salted water for about 4 minutes. Drain, shock with cold water and let dry completely.

3. 3.

   Peel and finely dice onion. Cut bacon into small cubes and fry in a pan until crisp. Add onion cubes and sauté. Stir in swede and cook another 3 minutes. Season with salt and pepper.

4. 4.

   Add the mixture to the pretzel dough, mix evenly and shape 4 large dumplings from the mass. Boil in plenty of salted water over medium heat for about 30 minutes.

5. 5.

   Clean mushrooms; cut into halves or quarters depending on size. Peel and finely dice shallot. Fry mushrooms in hot clarified butter until browned. Add shallot cubes and sauté. Stir in crème fraîche, warm gently without boiling.

6. 6.

   Season everything with salt and pepper. Finally fold in whipped cream and chives.

7. 7.

   Serve the dumplings with the mushroom sauce.