Kaspressknödel with kohlrabi and carrots

Ingredients for 3 servings:

• 6 rolls from the day before
• 1 onion(s)
• 200 ml milk
• 1 garlic clove(s)
• 100 g mountain cheese
• 2 eggs
• some parsley, chopped
• 3 kohlrabi
• 6 carrots
• e.g. Vegeta or stock powder or cubes
• n. B. water
• e.g. salt and pepper
• e.g. nutmeg
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the cheese dumplings, chop the bread rolls and place them in a bowl. Chop the onion and sauté them in a little hot oil, then deglaze with milk. Crush in the garlic. Chop the mountain cheese and add it with a little salt, pepper, parsley, and the two eggs. Mix the mixture well and let it stand for about 15-20 minutes. Wash the kohlrabi and peel the carrots. Thinly slice both and sauté them in a little hot oil. Deglaze with water as needed and add a little salt and nutmeg. I add a tablespoon of Vegeta; you can also use stock or stock cubes. Then simmer everything for about 20-25 minutes. During this time, shape the mixture into round dumplings and flatten them. Then fry them in hot oil or butter until golden brown on both sides. Arrange on plates and serve.