Vegetable dumplings

Ingredients for 4 servings:

• 600 g potato(s), waxy
• 100 g carrot(s)
• 1 tbsp parsley, frozen
• 150 g flour
• 1 egg(s)
• 1 pinch of herbal salt
• 1 pinch of ground pepper
• 1 pinch(s) nutmeg, freshly grated
• 2 tbsp clarified butter
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

with carrots and parsley in batter

Wash the potatoes and carrots. Peel the carrots. Bring a pot of lightly salted water to the boil, cook the potatoes and carrots over medium heat for 25 minutes. Then drain the potatoes and carrots and let cool slightly. Chop the carrots in a food processor. Peel the potatoes and press them through a potato ricer. Place the potatoes, carrots, parsley, spices, flour, and egg in a bowl and knead well. Flour a work surface, knead the dough again, and divide it in half. Form the dough into two logs, flouring your hands as well. Roll the dough back and forth between your palms and form thumb-sized noodles with pointed ends. Bring salted water to a boil. Add the dumplings and let them simmer over medium heat for 4-5 minutes. When they’re done, they’ll all float to the top. Remove the dumplings with a ladle and let drain. Heat clarified butter in a large pan and fry the dumplings until golden brown. It is served with bacon sauerkraut.