Fried Potato Dumplings on Cabbage and Mushroom Vegetables

Fry shallot and bacon cubes in oil in a frying pan at low temperature, add parsley (marjoram or possibly thyme would go just as well). Mix cooked and raw potatoes as well as potato starch, egg yolk and brown butter with the shallot-bacon-parsley mixture using a rubber spatula, seasoning with salt, pepper and nutmeg (freshly grated).

Cover each of the aluminum foils with a sheet of plastic wrap. Form the dumpling mixture into rolls with a little flour. Roll them first in the cling film, then in the aluminum foil and wrap the ends.

In a large saucepan, boil enough salted water and cook the dumplings in it with the lid closed for a good thirty minutes (water should not make more, just bubble). Remove from the water and cool.

For the vegetables, peel off the savoy cabbage leaves, remove any leaf veins and cut into 1 to 2 cm diamonds. Blanch in salted water, rinse in cold water and drain in a sieve.

Clean the chanterelles, chop the larger ones. Heat the oil in a frying pan and fry the chanterelles in it without stirring.

Only when the chanterelles are properly fried, you can stir. Add the cabbage and pour in the vegetable soup. Fold in brown butter and season the vegetables with salt, pepper and nutmeg (freshly grated). Finally, melt the cold butter in the vegetables.

Just before serving, remove the dumpling from the foli

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