Carrot stew with cheese flat bread

Name: Carrot stew with cheese flat bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 50 g grated gouda cheese; 2 Eggs (size M); 1/8 l Milk; 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 1 kg Carrots; 2 (approx. 500 g) Kohlrabi; 1 collar Spring onions; 150 g mangetout or frozen peas; 1 TABLESPOON + 4 tsp oil; 2 coated tablespoon vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

50 g grated gouda cheese
2 Eggs (size M)
1/8 l Milk
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
1 kg Carrots
2 (approx. 500 g) Kohlrabi
1 collar Spring onions
150 g mangetout or frozen peas
1 TABLESPOON + 4 tsp oil
2 coated tablespoon vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Grate cheese. Mix eggs, milk and flour until smooth. Season with salt and nutmeg. Stir the cheese, except for some, into the dough. Cover and let it swell for about 10 minutes. In the meantime, clean or peel and wash the vegetables.
2
Cut carrots into thick slices, kohlrabi into sticks and spring onions into rings. Halve sugar snap peas crosswise if necessary. Heat 1 tablespoon of oil in a large pot. Sauté the carrots and kohlrabi in it. Pour on 1 1/2 litres of water. Bring to the boil and dissolve the stock. Cover and cook for 10-12 minutes at medium heat. Cook onions and pods or frozen peas for about 5 minutes. Heat 4 teaspoons of oil in portions in a coated pan (approx. 18 cm Ø). Bake 4 thin pancakes from the dough. Roll up tightly and cut into thin slices. Season stew with salt and pepper.
3
Cover and cook for 10-12 minutes at medium heat. Cook onions and pods or frozen peas for about 5 minutes. Heat 4 teaspoons of oil in portions in a coated pan (approx. 18 cm Ø). Bake 4 thin pancakes from the dough. Roll up tightly and cut into thin slices. Season stew with salt and pepper. Heat the pancake in it. Sprinkle with the rest of the cheese