Wild garlic bread dumplings on creamy vegetables

Name: Wild garlic bread dumplings on creamy vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 Bread rolls from the previous day (approx. 300 g); 2 small onions; 20 g Butter or margarine; 250 ml Milk; 200 g Carrots; 100 g Sweet peas; 1 Kohlrabi; 6 stems Wild garlic; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 100 ml Vegetable broth; 100 g Whipped cream; 3 stems Tarragon

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 Bread rolls from the previous day (approx. 300 g)
2 small onions
20 g Butter or margarine
250 ml Milk
200 g Carrots
100 g Sweet peas
1 Kohlrabi
6 stems Wild garlic
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 TABLESPOONS Oil
1 TABLESPOON Flour
100 ml Vegetable broth
100 g Whipped cream
3 stems Tarragon

Directions

1
Cut the rolls into small cubes and place them in a bowl. Peel and finely dice onions. Melt the fat in a pot and fry the onion cubes in it until transparent. Heat the milk and add it to the rolls with the onions and mix. Cover the rolls and let them steep for about 20 minutes. Peel and halve the carrots and cut into thin slices. Wash the sugar snap peas, drain and cut in half at an angle. Wash and peel kohlrabi and cut into sticks.
2
Wash wild garlic, shake dry, pluck leaves from the stalks and chop coarsely. Whisk the eggs and add to the rolls with the wild garlic. Knead well and season with salt, pepper and nutmeg. Bring a large, wide pot with plenty of salted water to the boil. Form 10-12 dumplings from the bread mass and let them simmer at low heat for about 15 minutes until the dumplings float on top.
3
Heat the oil in a frying pan. Sauté the vegetables for about 5 minutes while turning. Dust the vegetables with flour and sauté for about 2 minutes. Add stock and cream and simmer for about 3 minutes. Wash tarragon, shake dry. Pluck leaves and chop finely. Add tarragon to the pan, except for a little garnish. Season vegetables with salt, pepper and nutmeg. Lift the bread dumplings out of the water and let them drip off. Arrange dumplings and vegetables on plates and sprinkle with remaining tarragon.