Colorful Vegetables – Egg Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 125 ml milk
- 6 egg (s)
- 3 carrot (s)
- 100 g peas
- 100 g corn
- 1 onion (s), or piece leek
- salt and pepper
- some nutmeg, ground
- some butter, for frying
- Chives, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix the flour, milk and 2 eggs with a little salt to form a smooth dough.
- Bring salted water to the boil in a saucepan. Remove dumplings from the dough with a teaspoon and add to the salted water. As soon as they float to the surface, remove them with a sieve scoop and place them in a sieve. Drain well.
- Peel the carrots, cut into small cubes and cook in salted water until al dente. Let the peas and corn cook briefly at the end. Also put the vegetables in a sieve and drain well.
- Cut the onion (or leek) into small pieces and briefly toast in a little butter. Add vegetables and dumplings and let fry briefly.
- Beat the 4 eggs, season with salt, pepper and a little nutmeg and pour over the dumplings. Mix together and let the egg mixture set a little.
- Place on the plates and sprinkle with a little chives.
- Serve with a green salad.
- Tip: The egg dumplings also taste very good with other vegetables and are therefore ideal for processing vegetable residues.
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