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Ingredients
Vegetable Stew with Dumplings
- For the stew
- 1 bunch carrots
- 500 grams Napa cabbage
- 3 scallions
- 750 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- Nutmeg
- 2 Tbsps Pumpkin seed (toasted without oil)
- 2 tsps Pumpkin seed oil
- For the dumplings
- 50 grams butter
- 75 grams Poppy seeds
- 250 milliliters milk
- salt (a pinch)
- sugar (a pinch)
- 2 tsps grated Lemon peel
- 150 grams Pastry flour
- 3 eggs
- 75 grams Gruyere (grated)
- Chervil (for garnish)
For the stew, peel the carrots and cut diagonally into thin slices.
Rinse the pointed cabbage, cut into quartera, cut out the strunk and cut into narrow strips. Rinse the scallions and chop.
Pour the broth in a large pot, add in the carrots and simmer for about 5 minutes. Then add the onions and simmer for further 5 minutes. Stir in the pointed cabbage and cook covered for 15 minutes. Season the stew with salt, pepper and nutmeg.
For the dumplings, boil the milk with butter, poppy seeds, salt, sugar and lemon peel. Add in all the flour at once and cook while stirring, until a light lining forms on the pot base. Then remove from heat and stir in the eggs one by one, and stir in the grated cheese.
Form dumplings out of the mixture with the help of two tablespoons and simmer in boiling water for about 10 minutes. Remove the dumplings with slotted spoon.
Pour the vegetable stew into plates, arrange the dumplings on top and serve sprinkled with pumpkin seeds and drizzled with a few drops of pumpkin seed oil.
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12 g | (40 %) |