Pumpkin ragout with millet dumplings

Name: Pumpkin ragout with millet dumplings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g Millet; 4 TSP Vegetable broth; 800 g Pumpkin; 500 g Leeks (leek); 7 tablespoons (10 g each) butter/margarine; 2 TABLESPOONS White wine vinegar; 2-3 (150 g) Tomatoes; 3 tablespoons (30 g) Flour (Type 1050); 1/4 l Milk; 7-10 Tbsp salt, white pepper; 1 collar Parsley; 50 g Cream cheese; 1 Egg Yolk

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g Millet
4 TSP Vegetable broth
800 g Pumpkin
500 g Leeks (leek)
7 tablespoons (10 g each) butter/margarine
2 TABLESPOONS White wine vinegar
2-3 (150 g) Tomatoes
3 tablespoons (30 g) Flour (Type 1050)
1/4 l Milk
7-10 Tbsp salt, white pepper
1 collar Parsley
50 g Cream cheese
1 Egg Yolk

Directions

1
Boil the millet in 250 ml water. Stir in 1 teaspoon broth. Cover and swell over low heat for about 20 minutes. Let cool down a little bit
2
Core pumpkin, peel and cut into cubes. Leek clean, wash and cut into rings. Fry leek in 2 tablespoons of hot fat. Add pumpkin, 600 ml water, vinegar and 3 tsp broth. Cover and cook for about 12 minutes. Clean, wash and chop the tomatoes. Drain the vegetables and collect the stock.
3
Heat 3 tablespoons of fat and sauté the flour in it. Stir in 1/2 l vegetable stock and milk. Bring to the boil and simmer for about 5 minutes. Season sauce with salt and pepper. Heat pumpkin, leek and tomatoes in the sauce. Wash, chop and add parsley
4
Stir cream cheese and egg yolk into the millet, season. Shape into dumplings. Fry in 2 tablespoons of hot fat for about 5 minutes. Serve with ragout