Bread dumpling casserole á la Yvonne

Ingredients for 4 servings:

• 6 dumplings in a boil-in-the-bag (bread dumplings, 200 g)
• salt water
• 500 g carrot(s)
• 1 bunch of parsley
• 250 g Kasseler cutlets, boned
• 1 tbsp clarified butter
• 2 tbsp flour
• 500 ml vegetable stock
• 250 ml whipping cream or Cremefine for cooking
• 100 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

with smoked pork and carrots

Prepare the dumplings in salted water according to the package instructions. Clean the carrots, slice them, and cook in boiling salted water for about 10 minutes. Remove the foil from the dumplings, press out the dumplings, and let cool. Roughly chop the parsley. Dice the smoked pork, fry in hot lard until golden brown, and remove. Dust the frying fat with flour, sauté, stir in the stock and cream, and simmer for 1 minute. Add the parsley, leaving a little for garnish, the carrots, and the smoked pork, and fold in. Slice the dumplings and place them in a baking dish with the smoked pork ragout. Sprinkle with cheese. Bake at 200°C (top/bottom heat) for about 20 minutes, depending on the desired degree of browning. Sprinkle with parsley and serve.