for more steem power with roasted zucchini, potato dumplings and red cabbage on root vegetables - red wine sauce

Slice the zucchini, season and sear on both sides in a little oil.

Sauce:
5 carrots, 2 slices of celery root, 2 parsley root, 2 small onions, 4 large cloves of garlic, cut into small cubes, then brown in oil, a pinch of brown sugar, 2 tablespoons tomato paste, a few peppercorns, juniper berries and a bay leaf Add 1/4 l red wine and reduce, then add one
Add 3/4 l vegetable stock and simmer until the vegetables are tender. Then purée with the blender, then pass through a fine sieve, add a handful of cranberries, the sauce again
Bring to a boil, if necessary, season with salt and pepper, if necessary, thicken with cornstarch.

potato dumplings

Ingredients for about 12 pcs
1.5 kg potatoes, variety: floury or predominantly solid
200 g potato starch
1 egg substitute
Salt, nutmeg

Preparation:
Cook the potatoes with the shell, peel and squeeze through the potato press, allow to cool slightly, then add the remaining ingredients and mix to a dough. Form dumplings and leave to simmer in boiling water for about 20 minutes.