Cheese dumpling on cream pumpkin

Name: Cheese dumpling on cream pumpkin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 300 g white bread from the day before; 200 ml milk, 2 onions; 80 g + 1 tablespoon butter; 150 g Gouda and Tilsiter; 1/2 bunch parsley and chives, 3 eggs; 25 g flour, salt, pepper; 750 g Pumpkin, 250 g carrots; 1-2 TABLESPOONS oil, 1 tablespoon vegetable broth; 100 g Whipped cream; 2 TABLESPOONS sauce thickener

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

300 g white bread from the day before
200 ml milk, 2 onions
80 g + 1 tablespoon butter
150 g Gouda and Tilsiter
1/2 bunch parsley and chives, 3 eggs
25 g flour, salt, pepper
750 g Pumpkin, 250 g carrots
1-2 TABLESPOONS oil, 1 tablespoon vegetable broth
100 g Whipped cream
2 TABLESPOONS sauce thickener

Directions

1
Dice bread. Warm milk. Pour over bread cubes. Peel and chop onions. Fry half of them in 80 g butter. Cool down. Finely dice the cheese. Wash herbs and chop finely
2
Knead the steamed onions together with the butter, eggs, flour, herbs, bread and salt. Knead in cheese. Form into dumplings with wet hands
3
Clean, wash and chop the pumpkin and carrots. Heat oil. Fry the remaining onion, pumpkin and carrots. Deglaze with 3/8 l water, bring to the boil and stir in the stock. Cover and cook for about 15 minutes.
4
Meanwhile cook the dumplings in plenty of boiling salted water at low heat for 18-20 minutes
5
Add cream to the vegetables. Bring to the boil, thicken and season to taste. Drain dumplings. Serve everything. Brown 1 tablespoon butter, pour over the dumplings