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Carrots Corn Vegetables to Mini Dumplings

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Carrots Corn Vegetables to Mini Dumplings

The perfect carrots corn vegetables to mini dumplings recipe with a picture and simple step-by-step instructions.

  • 400 g Carrots
  • 1 tsp Sugar
  • 150 ml Chicken / vegetable broth
  • 1 Can Corn, about 140g
  • 1 cups Creme fraiche Cheese
  • Salt and pepper
  • 1 tsp Parsley
  • 1 Pck. Mini dumplings
  1. Peel the carrots and cut lengthways into thin strips with a vegetable peeler or cucumber slicer. Fry the carrot strips in oil in a pan. Sprinkle the sugar over it and let it caramelize. Deglaze the whole thing with the broth and cook the carrots firm to the bite on a low heat.
  2. Drain the corn and add to the carrots. Stir in the creme fraiche and season with salt, pepper and parsley.
  3. Meanwhile, cook mini dumplings in boiling water for about 7 minutes (dumplings float on top). Take out the dumplings and serve with the carrot and corn vegetables.
Dinner
European
carrots corn vegetables to mini dumplings

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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