Vegetable ragout with dumplings

Name: Vegetable ragout with dumplings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 potty Chervil or; 1/2 bunch Parsley; 2 fine uncooked; 7-10 Tbsp Bratwursts; 1 TABLESPOON Oil; 500 g Carrots; 1 collar Spring onions; 250 g Sweet peas; 7-10 Tbsp or frozen peas; 7-10 Tbsp salt, white pepper; 1 medium onion; 20 g butter/margarine; 1 tablespoon (20 g) Flour; 100 g Whipped cream; 7-10 Tbsp Peel and juice of; 1/2 untreated lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 potty Chervil or
1/2 bunch Parsley
2 fine uncooked
7-10 Tbsp Bratwursts
1 TABLESPOON Oil
500 g Carrots
1 collar Spring onions
250 g Sweet peas
7-10 Tbsp or frozen peas
7-10 Tbsp salt, white pepper
1 medium onion
20 g butter/margarine
1 tablespoon (20 g) Flour
100 g Whipped cream
7-10 Tbsp Peel and juice of
1/2 untreated lemon

Directions

1
Wash and chop the chervil. Press the sausage meat out of the skin and knead with chervil. Form small dumplings. Fry in hot oil until golden brown all around, take out
2
Cleaning and washing vegetables. Cut carrots into slices, spring onions into pieces. Cook carrots in 1/2 l salted water for about 8 minutes. Add mangetouts and spring onions and cook for 3-4 minutes. Drain, collect the vegetable water
3
Peel and chop the onion. Heat the fat. Sauté onion in it. Sauté flour. Stir in 3/8 l vegetable water and cream. Simmer for 5 minutes
4
Season with salt, pepper and lemon. Heat vegetables and dumplings in it. Puff pastry corners fit to it
5
Drink: cool white wine