Green spelt vegetable stew with semolina and cheese dumplings
easy
70 mins
70 mins
Ingredients
- 1 Onion
- 50 g Butter or margarine
- 200 g Green spelt
- 1 l Vegetable and yeast broth (instant)
- 1/2 TEASPOON dried marjoram
- 250 g Carrots
- 1 (approx. 500 g) cauliflower
- 250 g Celery
- 1 collar flat leaf parsley
- 1/8 l Milk
- 7-10 Tbsp Salt
- 60 g Wheat semolina (with peel parts)
- 1 egg (size M)
- 2 tablespoons (30 g) grated medieval Gouda cheese
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp white pepper
Directions
- 1
Peel and dice the onion. Heat 20 g of fat in a pot and fry the onion in it until it becomes glassy. Add green spelt, steam briefly and deglaze with stock. Add marjoram, cover and cook over low to medium heat for about 1 hour.
- 2
In the meantime, clean and wash the carrots, cauliflower and celery. Thinly slice the celery and carrots. Divide the cauliflower into small florets. 15-20 minutes before the end of the cooking time add to the green spelt and cook with it.
- 3
Wash parsley, dab dry and chop except for a little for the garnish. For the semolina-cheese dumplings, bring milk, remaining fat and 1 pinch of salt to the boil and remove from the heat. Stir in the semolina, put the pot back on the stove and continue stirring until you have a dumpling.
- 4
Let it cool down a little. Then stir in the egg, cheese and 1 tablespoon of parsley. Season to taste with nutmeg. Bring a pot of salted water to the boil. Form dumplings with 2 tablespoons and let them simmer in the hot water until they float on the surface.
- 5
(The water must not boil anymore!) Season the stew with salt and pepper and add the dumplings. Serve sprinkled with parsley and garnished.
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