Vegetable stew with herb parmesan dumplings

Name: Vegetable stew with herb parmesan dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Head Cauliflower; 7-10 Tbsp Salt; 1/2 bunch Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 125 g Durum wheat semolina; 2 Eggs (size M); 30 g grated parmesan cheese; 1 medium onion; 2 Garlic cloves; 1 TABLESPOON Olive oil; 1 l clear soup; 2 can(s) (425 ml each) chunky tomatoes; 200 g frozen peas

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Head Cauliflower
7-10 Tbsp Salt
1/2 bunch Parsley
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
125 g Durum wheat semolina
2 Eggs (size M)
30 g grated parmesan cheese
1 medium onion
2 Garlic cloves
1 TABLESPOON Olive oil
1 l clear soup
2 can(s) (425 ml each) chunky tomatoes
200 g frozen peas

Directions

1
Clean the cauliflower, cut into florets from the stalk and wash. Put the cauliflower into boiling salted water and cook it for about 8 minutes until soft. Wash parsley, shake dry and chop finely, except for 1 leaf. Bring 250 ml water, about 1/2 teaspoon salt, some pepper and a little nutmeg to the boil. Add semolina and stir with a wooden spoon until the mixture comes off the bottom of the pot. Put the mixture into a bowl and let it cool down for about 2 minutes
2
First stir in eggs one after the other, then cheese and half of the parsley. Bring a pot with plenty of salted water to the boil. Take 2 teaspoons of the semolina mixture and put it into the hot water. Bring to the boil briefly and simmer at low heat for 10-15 minutes. Remove the dumplings with a skimmer and drain well
3
Peel and finely dice the onion and garlic. Heat the olive oil in a pot, fry the onion until transparent, add the garlic and fry briefly. Add stock and tomatoes, bring to the boil and simmer for about 15 minutes. Drain the cauliflower. After 5-7 minutes add peas and finally add the cauliflower. Season to taste with salt and pepper. Garnish with a leaf of parsley