Spinach dumplings with carrot-vanilla-walnut vegetables

Name: Spinach dumplings with carrot-vanilla-walnut vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g leaf spinach; 5 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g White bread; 60 g Shallots; 1 Garlic clove; 1 Vanilla pod; 50 ml Milk; 2 Eggs (size M); 1 TABLESPOON Flour; 7-10 Tbsp Chilli salt; 7-10 Tbsp grated nutmeg; 75 g Walnut kernels; 400 g Carrots; 2 TABLESPOONS Oil; 1 collar Chives; 75 g grated parmesan cheese

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

You want to show your friends how delicious and sophisticated vegetarian cooking can be? Then cook them this dish!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g leaf spinach
5 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g White bread
60 g Shallots
1 Garlic clove
1 Vanilla pod
50 ml Milk
2 Eggs (size M)
1 TABLESPOON Flour
7-10 Tbsp Chilli salt
7-10 Tbsp grated nutmeg
75 g Walnut kernels
400 g Carrots
2 TABLESPOONS Oil
1 collar Chives
75 g grated parmesan cheese

Directions

1
Wash, clean and drain the spinach. Melt 1 tablespoon butter in a pan. Add the spinach and let it collapse. Season with salt and pepper, put on a sieve, drain and let cool down.
2
Cut bread into small cubes. Peel shallots and garlic and dice finely. Melt 1 tbsp. butter, sauté shallots and garlic in it. Add to the bread.
3
Cut the vanilla pod lengthwise, scrape out the pulp and put aside. Warm the vanilla pod with milk. Remove vanilla pod and drip warm milk over the bread. Squeeze out the spinach, mash briefly with the eggs in a tall mixing bowl.
4
Add flour to the bread. Season with chilli salt, pepper and nutmeg, knead the mixture well with your hands. Form 8 dumplings. Boil up plenty of salted water in a wide pot. Reduce heat. Add dumplings and let them simmer in boiling water for about 15 minutes.
5
Finely chop the walnuts. Clean, peel and cut carrots into sticks. Heat oil in a pan. Sauté the carrots for 5-7 minutes. Add vanilla pulp and walnuts, mix well and season with salt and pepper.
6
Wash the chives, shake dry and cut into fine rolls. Melt 3 tablespoons of butter and brown lightly. Lift the dumplings out of the water with a skimmer, drain. Arrange the dumplings with the vanilla carrots.
7
Sprinkle with parmesan and chives and sprinkle with butter. Serve immediately.