Carrot ragout with dumplings

Name: Carrot ragout with dumplings
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g peeled carrots; 160 g peeled potatoes; 1 TEASPOON Vegetable broth (instant); 100 g Tatar (scraped meat); 50 g Low-fat curd; 1 tsp (5 g) Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 tsp (5 g) Oil; 7-10 Tbsp plant-based Binders; some stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g peeled carrots
160 g peeled potatoes
1 TEASPOON Vegetable broth (instant)
100 g Tatar (scraped meat)
50 g Low-fat curd
1 tsp (5 g) Tomato paste
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 tsp (5 g) Oil
7-10 Tbsp plant-based Binders
some stem(s) Parsley

Directions

1
Wash the carrots and potatoes. Cut carrots diagonally into thick slices, potatoes into rough cubes
2
Bring 1/8 l water to the boil in a pot. Dissolve broth in it. Cover the carrot slices and potato cubes and cook for about 10 minutes
3
In the meantime, knead tartar, curd and tomato paste. Season with salt and pepper. Form small dumplings out of the minced mass with moistened hands. Heat oil in a coated pan. Fry the dumplings for 8-10 minutes until crispy brown.
4
Tie the vegetables lightly and bring to the boil. Season to taste with pepper and possibly a little salt. Add the dumplings and let them simmer a little longer. Wash and chop the parsley and sprinkle over the carrot ragout