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FareShare Gazette Recipes -- August 2009 - D's


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Dumplings of Green Peas in Herbes Cream

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* Exported from MasterCook *

Dumplings of Green Peas in Herbes Cream

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-08 Aug 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
5 tablespoons butter
3/4 cup all-purpose flour
or half all-purpose and half whole-wheat flour
6 eggs
1 cup blanched fresh petits pois -- or thawed frozen
4 shallots -- minced
or green onions -- white part only, minced
3 garlic cloves -- minced
1/8 teaspoon dried marjoram or basil -- crumbled
[1/8 to 1/4 teaspoon]
2 teaspoons minced fresh flat-leaf parsley
[2 to 3 teaspoons]
freshly grated nutmeg -- to taste
[several gratings or twists]
1 pinch ground cinnamon -- (small pinch)
Salt and freshly ground pepper to taste
1 1/2 cups mixed grated Parmesan and Gruyere cheese
[6 ounces]
3/4 cup vegetable stock
3/4 cup heavy cream
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons minced mixed fresh herbs -- (3 to 4 tablespoons)
including: fresh marjoram, parsley and thyme

Heat milk in a saucepan over medium-high heat until it bubbles around the
edges; add 3 tablespoons of the butter, stir to melt, then remove the milk
from heat.

Add the flour all at once, then stir well. If the mixture is not dry
already, return it to medium-low heat and cook, stirring, until it is
nearly dry.

Remove from heat and beat in the eggs one at a time. When the mixture is
smooth, add the peas. In a blender or food processor, puree the mixture
until it is smooth. Stir in the shallots, onions, garlic, marjoram or
basil, parsley, nutmeg, cinnamon, salt, pepper and cheese. Cover and
refrigerate for 30 minutes.

Preheat the oven to 450F. In a small saucepan, combine the stock and cream.
Bring to a boil and cook over high heat until reduce by about one third.
Remove from heat.

Fill a large sauté pan or skillet with salted water and bring it to a boil.
Reduce heat to a simmer. Using 2 tablespoons, form the chilled mixture into
oval dumplings and ease them into the water in batches. They will sink to
the bottom of the pan, then as they cook they will rise to the surface.
Cook for about 10 minutes, or until tender. Using a slotted spoon, transfer
the quenelles to a gratin dish and pour the cream source over them.
Sprinkle with bread crumbs, then dot with the remaining 2 tablespoons

Bake the quenelles for about 6 minutes or until lightly browned.

Immediately serve each portion of quenelles in a pool of sauce, sprinkled
with the fresh herbs.

Serves 4.

Quenelles are poached dumplings made from a base of choux paste. They are
not traditionally vegetarian but make an excellent vegetarian dish when
enriched with pureed vegetables and fresh herbs. These taste like the most
delicate gnocchi or matzo balls you could wish for and, resting in a
little puddle of cream or sauce, they look quite chic as well.

Cuisine: "French"
Source: "The Vegetarian Bistro by Marlena Spieler"
S(Formatted by Chupa Babi): "July 2009"
Copyright: "1997"

Contributed to the FareShare Gazette by Chupa; 3 August 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 547 Calories; 41g Fat (67.0% calories from 
fat); 16g Protein; 29g Carbohydrate; 1g Dietary Fiber; 425mg Cholesterol; 598mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat 
Milk; 7 Fat.

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