Crispy Herb Potato Dumplings with Lemon Mustard Cream and Pickled Radish Crunch

Ingredients

• •6 medium Yukon Gold potatoes, peeled and quartered
• •1 cup all-purpose flour
• •1/2 teaspoon salt
• •1/2 teaspoon black pepper
• •1/3 cup grated Parmesan cheese
• •1 large egg, beaten
• •2 tablespoons chopped fresh parsley
• •1 tablespoon chopped fresh thyme
• •1 tablespoon unsalted butter
• •2 tablespoons olive oil
• •1/4 cup sour cream
• •1 tablespoon Dijon mustard
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •1/2 cup thinly sliced radishes
• •1/4 cup white vinegar
• •1 tablespoon sugar
• •1/2 teaspoon salt (for pickling liquid)
• •Fresh parsley leaves for garnish

Instructions

1. 1

   Boil the quartered potatoes in salted water until tender, about 20 minutes. Drain and let cool slightly.

2. 2

   Mash the potatoes until smooth. Stir in the flour, salt, pepper, Parmesan, beaten egg, parsley, and thyme to form a dough.

3. 3

   Divide the dough into small balls and flatten slightly to form dumpling shapes.

4. 4

   Heat the butter and olive oil in a large skillet over medium heat. Fry the dumplings for 2-3 minutes on each side until golden and crispy. Drain on paper towels.

5. 5

   To make the pickled radish crunch, combine the radishes in a small bowl with white vinegar, sugar, and salt. Let sit for at least 15 minutes, stirring occasionally, until the radishes are slightly softened.

6. 6

   For the lemon mustard cream, whisk together sour cream, Dijon mustard, lemon juice, and lemon zest in a small bowl.

7. 7

   Serve the crispy dumplings topped with the lemon mustard cream and pickled radishes. Garnish with fresh parsley leaves.