Vegetable bouillon with semolina noodles

Name: Vegetable bouillon with semolina noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/8 l Milk; 2 tablespoons (30 g) butter/margarine; 7-10 Tbsp salt, nutmeg, pepper; 100 g (25 g) Semolina, 4-5 tablespoons; 7-10 Tbsp grated parmesan cheese; 1 Egg (Gr. M); 1 Shallot or small onion; 2 (approx. 200 g) Carrots; 2 cubes Vegetable Power Bouillon; 3-4 Stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/8 l Milk
2 tablespoons (30 g) butter/margarine
7-10 Tbsp salt, nutmeg, pepper
100 g (25 g) Semolina, 4-5 tablespoons
7-10 Tbsp grated parmesan cheese
1 Egg (Gr. M)
1 Shallot or small onion
2 (approx. 200 g) Carrots
2 cubes Vegetable Power Bouillon
3-4 Stem(s) Parsley

Directions

1
Bring milk, 1/8 l water, 1 tbsp fat and 1/2 tsp salt to the boil in a pot, remove from the heat. Stir in semolina and Parmesan cheese, heat up further and stir until the mixture comes off the bottom as a dumpling. Pour into a bowl. Stir in egg and 1 pinch of nutmeg. Form cams. Let it simmer in boiling water for about 5 minutes. Drain
2
Peel and finely dice the shallot and carrots. Sauté in 1 tbsp. hot fat. Add 1 l water and stock cubes, bring to the boil.
3
Let everything simmer for about 5 minutes. Wash and chop parsley. Season to taste the bouillon. Add the parsley and dumplings