Vegetable ragout with fried dumplings
easy
50 mins
50 mins
Ingredients
- 1 small onion
- 1 package (200 g) Ready mix "Oat frying" (in the health food shop)
- 3 tablespoons (10 g each) crunchy oats
- 400 g Potatoes
- 300 g Carrots
- 1 large stick of leek (leek)
- 2 TABLESPOONS Vegetable and yeast broth (instant)
- 1 TABLESPOON Oil
- 20 g Butter or margarine
- 30 g Wheat flour (type 1050)
- 100 g Whipped cream
- 50 g grated medieval Gouda cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1/2 bunch Parsley
Directions
- 1
Peel and finely chop the onion. Mix the contents of the pack with 200 millilitres of warm water. Leave to swell for ten minutes. Knead onion cubes and a tablespoon of oat flakes. In the meantime, peel, wash and dice the potatoes.
- 2
Clean and wash the vegetables. Cut carrots into slices, leek into rings. Boil 3/4 litre of water and dissolve the stock in it. Cook the potatoes for 20 minutes. Add vegetables after ten minutes. Form 16 small dumplings from the fried dough.
- 3
Heat the oil. Fry the dumplings for five minutes at medium heat. Knead fat and flour to a dumpling. Add to the boiling vegetable stock and stir until the dumpling is dissolved. Simmer for another five minutes while stirring.
- 4
Stir the cream and cheese into the sauce. Season to taste with salt and pepper. Wash and finely chop the parsley. Roast remaining oat flakes. Add oat dumplings to the vegetables. Sprinkle with parsley and oat flakes.
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