John Myers
Cheese Dumplings in Vegetable Stew
The perfect cheese dumplings in vegetable stew recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 50 g Butter / margarine
- 1 pinch Salt
- 125 g Flour
- 2 Corners Processed cheese taste does not matter
- 3 Eggs
- Nutmeg
- Vegetable broth
- Leftover vegetables. z. B. broccoli, cauliflower, zucchini, pumpkin, mushrooms, peppers, onions, carrots, parsnips, potatoes, sausages
- Put on salt water
- Bring the milk, fat and salt to the boil, remove from the stove and add the flour in one go. Stir with a wooden spoon until it is a dumpling (choux pastry)
- Mix in the cheese thoroughly and vigorously. then stir in the eggs one by one. Possibly use the hand mixer to help. Season with nutmeg.
- Then cut off with 2 tablespoons of dumplings and let simmer in the slightly boiling salted water
- Cook the vegetables for the soup. According to your preference, how you would like it to be. I cooked the pumpkin and then finely pureed it and then cooked cauliflower, broccoli and Brussels sprouts in it. In the meantime, roast the onions, zucchini, mushrooms and peppers in fat and cook them on a low flame with the lid closed. Then everything is put on a plate and supplemented with alluvial dumplings
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