Pumpkin ragout with millet dumplings

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put millet and 450 ml broth in a pot, bring to the boil, cover and cook over a low heat for about 30 minutes. Meanwhile clean and wash the pumpkin and leek. Cut pumpkin into pieces, leek into rings.

2. 2

   Heat 20 g fat in a pot and briefly sauté the leek in it. Add the pumpkin, remaining stock and vinegar, bring to the boil and cook covered for 10-15 minutes. Meanwhile wash, halve, seed and dice the tomatoes.

3. 3

   Wash the parsley, dab dry and chop it except for something to garnish. Pour the finished vegetables onto a sieve, drain and collect the broth. Measure out 1/2 litre. Heat 45 g fat in a saucepan and sauté the flour in it.

4. 4

   Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Add parsley, except for one tablespoon, to the sauce and season with salt and pepper. Add pumpkin, leek and tomatoes to the hot sauce and warm up again briefly.

5. 5

   Let the millet cool down a little. Stir in cream cheese and egg yolk and season to taste with salt and pepper. Shape small dumplings with wet hands. Heat the remaining fat in a pan and fry the dumplings for about 5 minutes, turning them over.

6. 6

   Place kettles on the ragout and serve sprinkled with remaining parsley and garnished.

Nutrition Facts

KCAL
480 kcal

CARBS
44 g

FATS
28 g

PROTEINS
13 g