Vegetable pot with millet dumplings

Name: Vegetable pot with millet dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Millet; 200 ml Vegetable broth; 75 g Double cream cream cheese, 1 egg yolk; 7-10 Tbsp salt, white pepper; 500 g Potatoes; 400 g Carrots; 150 g frozen peas; 1 medium onion; 30 g butter/margarine; 30 g Flour; 100 g Whipped cream; 200 ml Milk; 1/2 bunch Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Millet
200 ml Vegetable broth
75 g Double cream cream cheese, 1 egg yolk
7-10 Tbsp salt, white pepper
500 g Potatoes
400 g Carrots
150 g frozen peas
1 medium onion
30 g butter/margarine
30 g Flour
100 g Whipped cream
200 ml Milk
1/2 bunch Parsley

Directions

1
Wash the millet and bring to the boil in the broth. Cover and let it swell for about 20 minutes, let it cool down a bit. Stir in cheese and egg yolk, season
2
Peel, wash and chop the potatoes and carrots. Cook potatoes in plenty of salted water for 15 minutes. Add carrots after 3 minutes, peas after 10 minutes. Drain, collect 1/2 l of the stock
3
Peel and chop the onion. Fry in 20 g of hot fat. Sweat flour in it. Stir in cream, milk and vegetable stock, bring to the boil and season. Let simmer for 5 minutes. Warm up the vegetables again.
4
Form millet into dumplings. Heat 10 g fat and fry the dumplings in it until golden brown. Add to the vegetable pot. Wash, chop and add parsley