Bread Dumplings with Vegetables

Ingredients

• 200 g whole wheat toast (8 slices)
• 225 g celery stalks (3 sticks)
• 400 g leeks (2 stalks)
• 2 Eggs
• 125 ml Milk (1.5% fat)
• 20 g butter (1 heaped tbsp)
• 1 bunch chives
• nutmeg
• Salt
• Pepper
• 1 tbsp flour
• 1 tbsp Olive Oil
• 100 ml classic vegetable broth
• 125 g chopped spinach (frozen)
• 2 tbsp pumpkin seeds
• 300 g peas (frozen)

Instructions

1. 1.

   Cut whole wheat toast into small cubes and spread on a baking sheet. Roast in preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 10 minutes and let cool.

2. 2.

   While the toast is roasting or cooling, wash celery, shake off leaves and set aside. Clean and de-flesh celery. Halve leeks lengthwise, wash and clean. Cut celery and leeks diagonally into pieces about 5 mm wide.

3. 3.

   Whisk eggs and milk in a bowl. Melt butter in a small pot and add to the mixture. Add toast cubes and mix thoroughly. Let sit for 15 minutes to absorb liquid.

4. 4.

   Rinse chives, shake dry, cut into fine ribbons and add to the bread mixture. Grate some nutmeg, salt and pepper. Stir in flour.

5. 5.

   Bring plenty of salted water to a boil in a large pot. Reduce heat so the water only gently simmers. With damp hands form 8 dumplings from the bread mixture, place them in the pot and cook on very low heat for about 12 minutes until tender.

6. 6.

   Meanwhile heat olive oil in another shallow pan. Sauté celery and leeks, add vegetable broth and frozen spinach, cover and simmer over low heat for 6–8 minutes.

7. 7.

   Toast pumpkin seeds in a small dry skillet until fragrant.

8. 8.

   Add peas to the vegetables. Season with salt and pepper and cook for another 3–5 minutes. Chop reserved celery greens.

9. 9.

   If desired grate more nutmeg into the vegetables and adjust seasoning. Remove dumplings from pot with a slotted spoon, drain and serve atop the vegetable mixture. Garnish with celery greens and sprinkle pumpkin seeds on top.