Dumpling – Vegetable – Casserole

Ingredients for 4 servings:

• 1 chili pepper(s)
• 3 sprigs rosemary
• 250 ml milk
• 200 ml cream
• 1 package of dumplings (bread dumplings in a boil-in-the-bag, 6 pieces)
• 600 g kohlrabi
• 600 g carrot(s)
• salt and pepper
• 1 tbsp butter
• 1 tbsp flour
• 3 eggs
• 150 g cheese, mature medium-aged Gouda

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

easy to prepare – vegetarian

Wash the chili, halve lengthwise, rinse the rosemary, and pat dry. Bring the rosemary, chili, milk, and cream to a boil and let it simmer. Prepare the dumplings according to the package instructions, let them cool, and cut into 1 cm thick slices. Wash and peel the vegetables. Halve the kohlrabi and cut it and the carrots into 1/2 cm thick slices. Pre-cook the vegetables in salted water for 5 minutes. Preheat the oven to 200 degrees Celsius. Meanwhile, heat the butter in a saucepan and sauté the flour. Pour in the seasoned milk through a sieve. Simmer for 5 minutes, stirring frequently. Let cool slightly, stir in the eggs, and season with salt and pepper. Layer half of the dumpling and vegetable slices in a greased baking dish in a shingle-like pattern. Sprinkle with half of the cheese. Place the remaining vegetables and dumpling slices on top as a second layer. Pour the béchamel sauce over the casserole and sprinkle with the remaining cheese. Bake the casserole in the oven at 200 degrees for 45 minutes.