Cream Heart with Bread Dumplings

Soften the heart in enough water with the carrot, yellow turnip, bay spice, garlic, bouillon cube and vinegar in about 1 hour. Lift heart out of cooking stock, cool and finely chop. Cut off carrot and yellow beet as well.

Heat oil in a frying pan, fry sliced onion and garlic until golden. Dust with flour, toss briefly and pour in the cooking stock. Gently simmer the sauce for about 5 minutes until it has a creamy consistency. Add the mustard and cream, bring to the boil again and add the sliced heart, carrots and turnips.

For the bread dumplings:

Cut the bread into small cubes and place in a large enough bowl.

Remove the skin from the onion, chop it and roast it in lard or butter until golden brown – add to the bread rolls form. Add egg, milk and flour to the breadcrumbs, mix well, season with salt. Rest the mixture for a short time. Form dumplings of any size and make them in salted water with the lid closed for 15 to 20 minutes.

Before serving, finish sauce with smoothly stirred sour cream and chopped parsley, serve with bread dumplings.

Tip: If you cover the saucepan when cooking the dumplings, the resulting steam will make the dumplings even fluffier.

dry white wine

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