Peel the onion and carrots, clean the leek. Dice the onion, grate the carrots and cut the leek into rings.

Heat the oil in a pan and sauté all the vegetables in it. Take out and pour into a bowl.

Toast the white bread cubes in another shot of oil and then also add them to the bowl.

Add eggs, salt, pepper and parsley and mix well. Let it soak for 15 minutes.

Now fill this mixture into silicone or greased muffin cups and press firmly.

Bake in a preheated oven at 190 degrees for about 25 minutes. Press the dumplings out of the molds, place them in a baking dish and sprinkle with the grated cheese. (Do not use everything, we still need a part for the sauce) Push into the pipe again and let the cheese melt.

Melt the butter in a saucepan and sauté the onion in it. Dust the flour and add a little water.

Melt the rest of the cheese in the thickened sauce and add the cream.

Now stir in the horseradish and season with salt and pepper.

Arrange the dumplings with the sauce on a warmed plate and garnish with something "green".

Bread / rolls: Our favorite rolls, bread / rolls: mares with fiber