Cheese dumpling with pumpkin-carrot-vegetables
easy
60 mins
60 mins
Ingredients
- 300 g white bread from the day before
- 200 ml Milk
- 2 Onions
- 100 g Butter
- 150 g Gouda and Tilsit cheese
- 1/2 bunch Parsley and chives
- 1-2 TABLESPOONS Flour
- 3 eggs (size M)
- 7-10 Tbsp Salt
- 750 g Pumpkin
- 250 g Carrots
- 2 TABLESPOONS Oil
- 1/2 l Vegetable broth (instant)
- 7-10 Tbsp Chives
- 125 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chives
Directions
- 1
Cut the bread into large pieces. Warm the milk and pour it over the bread. Peel and finely chop the onions. Heat 80 g butter in a pan and fry half of the onions in it, let it cool down a little.
- 2
Cut the cheese into small cubes. Wash herbs. Cut chives into small rolls. Chop parsley finely. Add onions with butter, flour, eggs and herbs to the bread. Knead everything and season with salt.
- 3
Fold in cheese. Boil up plenty of salted water. Form the mixture into dumplings with a tablespoon in your flat, wet hand. (The mixture is very soft.) Add to boiling salted water and let it simmer at low heat for about 15 minutes.
- 4
Cut the pumpkin into slices. Remove seeds. Peel the flesh and cut into pieces. Peel and slice carrots. Heat oil in a pot. Fry remaining onions, pumpkin and carrots in it.
- 5
Add the stock, bring to the boil and cook for about 15 minutes. Add cream. Stir in sauce thickener and bring to the boil. Season vegetables with salt and pepper. Brown remaining butter. Arrange dumplings together with the vegetables.
- 6
Pour browned butter over the dumplings. Serve sprinkled with chives.
Nutrition Facts
980 kcal
59 g
66 g
41 g
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