Clean the carrots, leave some green. Peel the carrots, wash them and cut them in half lengthwise as desired. Form the dumpling dough into a roll and pluck about 20 dumplings with your hands. Put aside
Melt butter for the crust. Crumble the bread. Wash parsley, shake dry and chop finely. Finely chop the pistachios. Whisk eggs and mustard. Mix the pistachios, bread and parsley, except for something to sprinkle. Pour butter and mustard egg mixture over it and mix everything well. Season with salt and pepper
Wash the meat, dab dry. Heat the oil in a large pan, fry the meat for about 2 minutes on each side, season with salt and pepper. Remove from the pan and place directly on a baking tray lined with baking paper. Spread the crust mixture evenly on the baking tray and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
In the meantime, caramelise the sugar in a pot at low to medium heat. Deglaze with 300 ml boiling water. Add lemon juice. Bring to the boil, carefully add the carrots and simmer for 8-10 minutes at medium heat in an open pot. Season with salt and pepper
Heat the clarified butter in a frying pan and fry the dumplings in it until golden brown, turning
Remove meat from the oven. Arrange meat, carrots and potato dumplings on plates. Sprinkle with remaining parsley and lemon julienne and garnish with parsley