Bread Dumplings with Carrots

Ingredients

• 6 old-fashioned rolls
• 200 ml heavy cream
• 150 ml lukewarm water
• 3 egg yolks
• 1 Shallot
• 1 tbsp chopped parsley
• 1 tsp butter
• 3 tbsp Flour
• Salt
• pepper (ground)
• 500 g carrots
• 1 tbsp butter
• 250 ml broth
• Salt
• pepper (ground)
• 2 tsp Curry powder
• 100 g cooked ham (diced small)
• 2 tbsp crème fraîche

Instructions

1. 1.

   Slice the rolls into rounds and place them in a shallow bowl.

2. 2.

   Peel and finely dice the shallot, sauté it in 1 tsp butter until translucent, then sprinkle with parsley over the roll slices.

3. 3.

   Whisk together cream, water, and egg yolks; pour over the rolls. Sprinkle flour on top, season with salt and pepper, mix well, and knead until smooth. With wet hands, shape the dough into eight dumplings, drop them into boiling water, and simmer for about 15 minutes.

4. 4.

   For the sauce, peel and slice the carrots, sauté in hot butter, pour in broth, season with salt, pepper, and curry, cover, and let simmer for about 10 minutes. Remove roughly half of the carrots to set aside, then puree the rest. Return the carrot purée to the pot, add diced ham, stir in crème fraîche, and adjust seasoning.