Pretzel Dumplings with Turnip Vegetables

A delicious mushroom dish for any occasion!

For the dumplings:

Soak the men’s mushrooms in water. Cut the pretzels into small cubes. Bring the milk to a boil and pour over the pretzel cubes. Peel and dice the onion and sauté in the hot fat until soft.

Pluck the marjoram leaves and chop. Remove the mushrooms from the soaking water, squeeze and chop (keep the soaking water for the turnip vegetables!).

Mix eggs, pretzel mixture, onion, mushrooms, marjoram, bread crumbs and cornstarch well. Season heartily with salt, pepper and freshly grated nutmeg. Form dumplings with moistened hands (triple the amount listed above). Put them into boiling salted water and cook for about 10 minutes at low temperature.

For the turnip vegetables:

Peel the butter turnip, cut into large wedges and then into narrow slices. Fry them in the hot fat mixture in a large frying pan for about 5 minutes. Sprinkle with sugar and continue to fry briefly.

Melt the turmeric in the vegetable soup. Pour vegetable soup as well as the mushroom water through a fine sieve to the vegetables and steam covered for 6 to 8 min. Season to taste with salt and freshly ground pepper.

Serve with drained dumplings.

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