Buckwheat dumplings with carrot and mangetables
easy
75 mins
75 mins
Ingredients
- 3/8 l Vegetable broth (instant)
- 200 g Buckwheat groats
- 1 TABLESPOON chopped hazelnuts
- 3 pots chervil
- 1 collar Carrots
- 300 g Sugar Peas
- 40 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 150 g Low-fat curd
- 2 Eggs (size M)
- 1 Egg yolk (size M)
- 3 TABLESPOONS Whole-wheat flour
- 200 g Whipped cream
- 1/4 l Milk
- 100 g Roquefort cheese
Directions
- 1
Bring 1/4 litre of stock to the boil, add buckwheat, cover and allow to swell for approx. 15 minutes over a low heat. Then let it cool down for about 30 minutes. Roast the nuts in a dry pan.
- 2
Wash the chervil, except for a few leaves for garnishing, chop coarsely. Meanwhile clean the carrots, leaving a little green. Peel and wash the carrots. Clean and wash the sugar peas. Melt 10 g of fat and fry the carrots in it.
- 3
Add the remaining stock. Season with salt, pepper, sugar, bring to the boil, cover and stew at low heat for about 15 minutes. After 10 minutes add the sugar peas. Mix buckwheat, quark, eggs, egg yolk and flour.
- 4
Season with salt and pepper. Stir in half of the chopped chervil. With 2 tablespoons, cut off longish dumplings, put them into boiling salted water and let them simmer for about 10 minutes at low heat.
- 5
Bring the cream and milk to the boil and boil down thickly in about 10 minutes. Cut Roquefort into cubes and melt in the sauce. Season to taste with salt and pepper. Melt the remaining fat, add the remaining chopped chervil and turn the drained dumplings in it.
- 6
Arrange dumplings, vegetables and sauce on plates. Serve garnished with remaining chervil leaves and chopped nuts.
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