Vegetable Dumplings

Ingredients

• 250 g bread crumbs (or cubed white bread)
• 250 ml milk
• 2 shallots
• 200 g carrots
• 500 g Green Asparagus
• 1 handful parsley
• 2 tbsp Rapeseed oil
• 4 eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• bread crumbs (as needed)
• 80 g Butter
• 2 handful sage leaves
• 100 g Parmesan

Instructions

1. 1.

   Place the bread crumbs in a bowl and pour the hot milk over them. Cover and let sit for about 15 minutes.

2. 2.

   Meanwhile, peel and finely dice the shallots and carrots. Wash the asparagus, peel the lower third and trim woody ends. Cut the stalks lengthwise into quarters and then into small cubes. Rinse the parsley, shake dry and finely chop.

3. 3.

   Heat the oil in a pan and sauté the shallots until translucent. Add the carrots and asparagus and cook for 5 minutes over medium heat. Finally stir in the parsley and add the vegetable mixture to the bread crumbs. Start by adding only 4 eggs and season well with salt, pepper and nutmeg. Knead into a smooth dough with your hands. If the dough is too soft, fold in some bread crumbs; if it’s too dry, mix in another egg. The dough should be loose but formable. With wet hands shape about 12 small dumplings.

4. 4.

   Bring a large pot of salted water to a boil and gently lower the dumplings using a slotted spoon. Reduce heat and simmer for 15-20 minutes until cooked through.

5. 5.

   Melt butter in a pan and let it foam. Add sage leaves and sauté briefly.

6. 6.

   Remove the dumplings from the water, drain well, place on plates and drizzle with sage butter. Grate parmesan over them and serve immediately.