Spinach dumplings with vanilla carrots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dumplings, boil up the frozen spinach in a pot. Defrost at medium heat, put it on a sieve, drain and let it cool down.

2. 2

   Cut bread into small cubes. Peel shallots and garlic and dice finely. Heat 1 tablespoon of butter. Sauté shallots and garlic in it. Squeeze out the spinach, mash briefly with the eggs in a tall mixing bowl.

3. 3

   Mix with bread, shallots mix, milk and 1 tablespoon flour. Season with salt, pepper and nutmeg. Knead the mixture well and form into 8 dumplings with floured hands.

4. 4

   For the carrot vegetables, cut the vanilla pod lengthwise and scrape out the pulp. Finely chop the walnuts. Peel and wash the carrots and cut them into fine sticks.

5. 5

   Bring plenty of salted water to the boil in a wide saucepan. Add the dumplings and let them simmer at low heat for 8-10 minutes until they rise to the top, meanwhile fry the carrots, vanilla pod, vanilla pulp and walnuts in 2 tablespoons of hot butter for 5-7 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Wash the chives, shake dry and cut into fine rolls. Grate the parmesan. Melt 3 tablespoons of butter and brown lightly. Remove the dumplings with a skimmer and let them drip off. Remove the vanilla pod from the carrots.

8. 8

   Arrange dumplings and carrots. Sprinkle with chives and parmesan and sprinkle with butter.

Nutrition Facts

KCAL
470 kcal

CARBS
36 g

FATS
26 g

PROTEINS
19 g