Millet dumpling skewers with colorful vegetables
easy
40 mins
40 mins
Ingredients
- 250 g Millet semolina
- 600 ml Vegetable and yeast broth (instant)
- 2 stem(s) Rosemary
- 6 big white mushrooms
- 6 medium-sized tomatoes
- 2 TABLESPOONS Edible quark (40% fat in dry matter)
- 3 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1 medium onion
- 30 g Butter or margarine
- 2 (200 g each) Cup of whipped cream
- 8 wooden skewers
Directions
- 1
Let semolina swell in boiling vegetable stock for about 20 minutes. Pluck rosemary needles from the stalks and chop finely. Clean, wash and slice the mushrooms and tomatoes. Stir curd cheese, 1 egg yolk and half of the rosemary into the millet. Season to taste with salt and pepper.
- 2
Form 24 balls from the mixture. Put balls, tomatoes and mushrooms alternately on skewers. Fry in hot oil all around for 6-8 minutes. Keep warm. Peel and finely chop the onion. Add fat to the frying fat and fry onions in it. Deglaze with cream, up to 4 tablespoons, bring to the boil and let it boil down a little. Season to taste with salt and pepper. Whisk remaining egg yolks and 4 tablespoons of cream. Add to the sauce while stirring (do not let it boil down any more).
- 3
Add fat to the frying fat and fry onions in it. Deglaze with cream, up to 4 tablespoons, bring to the boil and let it boil down a little. Season to taste with salt and pepper. Whisk remaining egg yolks and 4 tablespoons of cream. Add to the sauce while stirring (do not let it boil down any more). Stir in remaining rosemary. Arrange everything on plates
- 4
Plate: Irmi Allnor
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