Carrot and Cream Cheese Dumplings

Cut the leek in half lengthways and then cut the green part into very fine sticks approximately 3 - 4 inches long. Cut the rest into rings.

Heat the oil and fry the leek rings with the garlic. Add the wine and the stock and reduce for 5 minutes to about half. Add the cream cheese and simmer until the cheese has fully dissolved.

Add the milk and if necessary reduce further. Season the sauce with salt and ground pepper and keep warm on the lowest heat setting.

To make the dumplings drain the cream cheese and mix together with the eggs and the light cream to form a smooth paste.

Add the carrots, flour and breadcrumbs and season with salt, pepper and nutmeg.

Shape 12 dumplings out of the dough and place them in a pot of simmering salt water. Turn the temperature down and cook for approximately 15 minutes at a low heat. Do not allow to boil.

Remove the dumplings from the water using a slotted spoon.

Arrange them on preheated plates with the cream sauce.