Peel and wash kohlrabi and carrots. Halve the kohlrabi and cut into thin slices. Cut the carrots into pieces
Heat 1 teaspoon of fat. Sauté kohlrabi and carrots in it. Season with salt and pepper. Add 1 1/2 l water, bring to the boil, stir in broth and boil everything for about 10 minutes
Boil 1/8 l water with 1 pinch of salt and 1 tablespoon of fat. Stir in semolina and stir to a smooth dumpling, allow to swell a little. Wash and chop the parsley. Stir parsley and egg into the semolina. Form small dumplings
Clean, wash and cut the spring onions into rings. Add to the stew with the peas. Let simmer for about 10 minutes. Let the dumplings simmer. Season to taste in the vegetable pot