Dumpling casserole with vegetables and ham

Ingredients for 4 servings:

• 1 pack of dumpling dough (ready-to-mix)
• ½ cauliflower
• 1 kohlrabi
• some herb butter or butter
• 1 bell pepper(s), red
• 200 g cooked ham
• 5 eggs
• 75 ml milk
• 250 ml Cremefine for cooking
• 1 handful of parsley
• some salt and pepper
• 200 g cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Prepare the dumplings according to the package instructions. Preheat oven to 200°C (top/bottom heat). Divide the cauliflower into small florets. Peel the kohlrabi and cut into small cubes. Place both in a casserole dish and top with a few small pieces of herb butter. Then place a layer of baking paper and a layer of aluminum foil over the top and place in the oven for 30 minutes. Then remove from the dish. Slice half of the dumplings and line the bottom of the casserole dish with them. Then distribute the cauliflower and kohlrabi evenly over the top. Cut the bell peppers and ham into small pieces and also distribute them evenly in the casserole dish. Cut the remaining dumplings into small cubes and sprinkle them on top. Mix the eggs, milk, cream, parsley, salt, and pepper in a bowl and pour evenly over the casserole. Sprinkle the grated cheese on top and bake in the oven at 200°C (top/bottom heat) for about 25-35 minutes.