Vegetable stew

Name: Vegetable stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Millet; 200 ml Vegetable broth (instant); 75 g Double cream cream cheese; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 g Carrots; 500 g Potatoes; 150 g frozen peas; 1 Onion; 40 g Butter or margarine; 30 g Flour; 100 g Whipped cream; 200 ml Milk; 1/2 bunch Parsley; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Millet
200 ml Vegetable broth (instant)
75 g Double cream cream cheese
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 g Carrots
500 g Potatoes
150 g frozen peas
1 Onion
40 g Butter or margarine
30 g Flour
100 g Whipped cream
200 ml Milk
1/2 bunch Parsley
7-10 Tbsp Parsley

Directions

1
For the dumplings add millet to the boiling broth. Cover and leave to swell for about 20 minutes. Leave to cool a little. Knead cream cheese and egg yolk into the millet. Season with salt and pepper.
2
Allow to cool completely. For the stew, peel and wash the carrots. Cover and cook in 1/2 litre boiling salted water for about 12 minutes. Take out, let cool down a little and cut into slices with a colored knife.
3
Peel, wash and halve the potatoes. Cook in carrot water for about 15 minutes. Add peas after about 10 minutes. Drain the vegetables and collect the vegetable water. Peel onion and chop finely.
4
Heat 30 g fat and sauté onion in it. Dust with flour and sauté. Add cream, milk and vegetable water while stirring, bring to the boil. Heat up the vegetables in it. Season to taste with salt and pepper.
5
Wash, chop and stir in the parsley. Form millet mixture into longish dumplings. Fry the rest of the hot fat until golden brown all around and put it into the vegetable pot. Serve garnished with parsley.