John Myers
Ingredients for 4 servings:
- 6 m.-sized carrot(s)
- 500 g broccoli
- 250 g peas, frozen
- 2 onions
- ¼ celeriac
- ½ leek(s)
- 1 bunch of parsley
- 500 g dumpling dough for raw potato dumplings
- 1 egg(s)
- ¾ liter vegetable broth
- possibly vegetable broth, instant
- 200 g Gouda, grated
- 1 ball of mozzarella
- 3 tbsp olive oil
- some nutmeg
- 1 sprig of rosemary
- 1 stalk of thyme
- 2 pinch(s) thyme, ground
- some salt and pepper from the mill
- 2 tbsp, leveled potato starch
- 1 tsp, levelled sugar or powdered sugar
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
with dumpling dough, vegetarian
Peel and chop the carrots, celeriac, leeks, and onions. Separate the broccoli florets from the stalks and chop them as desired. Boil the carrot peels, chopped broccoli stalks, chopped celeriac, and leeks, along with a sprig of fresh rosemary, fresh thyme, salt, and freshly ground pepper, in about 0.75 liters of water (at least 20 minutes). Season with a little instant vegetable stock, if desired. Sauté the chopped onions and carrots in a little olive oil. Finally, add a little powdered sugar and caramelize, then deglaze with the vegetable stock. Press the vegetables through a sieve to retain as much flavor as possible. Add the broccoli florets and peas and bring to a boil briefly. Mix the potato starch with a little cold water to slightly thicken the vegetables. Not too thick, as the dumpling dough will also absorb some water. Finally, add the chopped parsley, leaving enough for later serving. Knead the dumpling dough thoroughly with an egg, salt, freshly ground pepper, nutmeg, and a pinch of powdered thyme. Then line a medium-sized baking dish with the dough. Add the vegetables and sprinkle with the Gouda cheese. Sprinkle the shredded mozzarella over the dough. Bake the casserole in a preheated oven at 180°C for about 25 minutes, until the cheese is golden brown. Garnish with fresh pepper and parsley and serve.
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