Bread dumplings with carrot sauce

Ingredients for 4 servings:

• 300 g bread(s) (dumpling bread*)
• 300 ml milk, lukewarm
• 1 large onion(s)
• 1 bunch of parsley, alternatively about 1/2 pack of frozen parsley
• 2 tbsp butter
• 3 eggs
• 2 tbsp flour
• 750 g carrot(s)
• 375 ml meat broth
• some curry powder
• 200 g cooked ham, diced
• 2 tbsp crème fraîche
• olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

popular with children

Soak the dumpling bread in lukewarm milk, peel and finely dice the onion. Finely chop the parsley. Peel and slice the carrots. Melt the butter in a pan and sauté the onion until translucent. Sauté the parsley briefly, then remove from the heat. Heat a sufficient amount of salted water in a large pot. Crack the eggs and add them to the dumpling bread along with the onion and parsley mixture, and knead. Form eight dumplings with wet hands. Once the water boils, add the dumplings and let them simmer for about 20 minutes. Meanwhile, sauté the carrots in a little olive oil and then deglaze with the meat broth. Simmer for about 10 minutes, then season with salt, pepper, and curry powder. Remove half of the carrots and set aside. Purée the rest with a hand blender. Then add the ham cubes along with the remaining carrots and season with crème fraîche. *I like to use whole-grain spelt dumpling bread, but regular bread will work too.