Rucola dumplings on creamed vegetables

Name: Rucola dumplings on creamed vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 Bread rolls from the previous day; 250 ml Milk; 1 big onion; 75 g Arugula; 3 TABLESPOONS Butter; 2 Carrots; 1 Kohlrabi; 200 g Sweet peas; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 1 TABLESPOON Flour; 150 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Thanks to fresh rocket the bread dumplings get a fine spice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

5 Bread rolls from the previous day
250 ml Milk
1 big onion
75 g Arugula
3 TABLESPOONS Butter
2 Carrots
1 Kohlrabi
200 g Sweet peas
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
1 TABLESPOON Flour
150 g Whipped cream

Directions

1
Finely dice the rolls and place them in a bowl. Heat the milk and pour it over. Leave to stand for about 15 minutes.
2
Peel and finely chop the onion. Wash the arugula and chop coarsely. Heat 1 tablespoon butter. Fry onion until transparent. Fry the rocket briefly.
3
Peel, wash and chop the carrots and kohlrabi. Clean and wash the sugar snap peas and cut them in half diagonally.
4
Knead the rolls, eggs and rocket mixture. Season with salt, pepper and nutmeg and form 10-12 dumplings. Let them simmer in boiling salted water for about 15 minutes.
5
Heat 2 tablespoons of butter. Steam carrots and kohlrabi for about 4 minutes. Dust with flour. Stir in cream and 100 ml water. Bring to the boil. Season with salt, pepper and nutmeg. Add sugar snap peas. Simmer for about 3 minutes. Arrange everything.