Moths and dumplings

Name: Moths and dumplings
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg floury potatoes; 1 kg Carrots; 600 g Boneless neck of pork; 2 Onions; 20 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/4 l clear broth (instant); 2 Eggs (size M); 125-150 g Flour; 7-10 Tbsp grated nutmeg; 1 collar Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg floury potatoes
1 kg Carrots
600 g Boneless neck of pork
2 Onions
20 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/4 l clear broth (instant)
2 Eggs (size M)
125-150 g Flour
7-10 Tbsp grated nutmeg
1 collar Parsley

Directions

1
Wash the potatoes, cover and cook in plenty of boiling water for 20 minutes. Rinse under cold water and remove the skin. Let the potatoes cool down well, preferably overnight. Clean and wash the carrots and cut them into coarse sticks. Cut the meat into cubes of about two centimetres.
2
Peel and chop the onions. Heat clarified butter in a large pot, braise meat and onions in it while turning. Season with salt and pepper, add carrots and stock and cook covered for 25 to 30 minutes. In the meantime, grate potatoes finely or press them through a potato press. Add eggs, 125 grams of flour, about a teaspoon of salt, some pepper and nutmeg and knead with the dough hooks of the hand mixer. If the dough is still too moist add some flour. Form six dumplings and place them on the carrot stew. Simmer covered for another 20 to 25 minutes. Wash the parsley, dab dry and chop except for a little garnish.
3
If the dough is still too moist add some flour. Form six dumplings and place them on the carrot stew. Simmer covered for another 20 to 25 minutes. Wash the parsley, dab dry and chop except for a little garnish. Season vegetables and meat with salt and pepper. Arrange with the dumplings and serve sprinkled with parsley