Vegetable pot with semolina dumplings

Name: Vegetable pot with semolina dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium sized kohlrabi; 500 g Carrots; 1 tsp (20 g) + 1 tablespoon butter/margarine; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Vegetable broth (instant); 65 g Semolina; 1 collar Parsley; 1 Egg; 1 collar Spring onions; 300 g frozen peas

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 medium sized kohlrabi
500 g Carrots
1 tsp (20 g) + 1 tablespoon butter/margarine
7-10 Tbsp salt, white pepper
2 TABLESPOONS Vegetable broth (instant)
65 g Semolina
1 collar Parsley
1 Egg
1 collar Spring onions
300 g frozen peas

Directions

1
Peel and wash kohlrabi and carrots. Halve the kohlrabi and cut into thin slices. Cut the carrots into pieces
2
Heat 1 teaspoon of fat. Sauté kohlrabi and carrots in it. Season with salt and pepper. Add 1 1/2 l water, bring to the boil, stir in broth and boil everything for about 10 minutes
3
Boil 1/8 l water with 1 pinch of salt and 1 tablespoon of fat. Stir in semolina and stir to a smooth dumpling, allow to swell a little. Wash and chop the parsley. Stir parsley and egg into the semolina. Form small dumplings
4
Clean, wash and cut the spring onions into rings. Add to the stew with the peas. Let simmer for about 10 minutes. Let the dumplings simmer. Season to taste in the vegetable pot