Peel the carrots and cut lengthways into thin strips with a vegetable peeler or cucumber slicer. Fry the carrot strips in oil in a pan. Sprinkle the sugar over it and let it caramelize. Deglaze the whole thing with the broth and cook the carrots firm to the bite on a low heat.

Drain the corn and add to the carrots. Stir in the creme fraiche and season with salt, pepper and parsley.

Meanwhile, cook mini dumplings in boiling water for about 7 minutes (dumplings float on top). Take out the dumplings and serve with the carrot and corn vegetables.