Vegetable pot with semolina dumplings

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 3 medium sized kohlrabi
  • 500 g Carrots
  • 1 tsp (20 g) + 1 tablespoon butter/margarine
  • 7-10 Tbsp salt, white pepper
  • 2 TABLESPOONS Vegetable broth (instant)
  • 65 g Semolina
  • 1 collar Parsley
  • 1 Egg
  • 1 collar Spring onions
  • 300 g frozen peas

Directions

  1. 1

    Peel and wash kohlrabi and carrots. Halve the kohlrabi and cut into thin slices. Cut the carrots into pieces

  2. 2

    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

  3. 3

    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

  4. 4

    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

Nutrition Facts

KCAL
260 kcal
CARBS
30 g
FATS
10 g
PROTEINS
11 g

Categories & Tags

Main DishesStew

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