Summary

Ingredients

• 6 dumplings (potato), half and half
• 250 g carrot (s)
• 200 g zucchini
• 1 medium onion (s)
• 2 tablespoons oil
• salt and pepper
• 500 g minced meat, mixed
• 1 bunch parsley
• 2 tablespoon flour
• 2 tablespoons oil
• 250 ml milk
• 250 ml vegetable stock
• 75 g cheese (Gouda), rated

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Instructions

1. Prepare fresh potato dumplings. While the dumplings cool down a bit, wash the carrots and zucchini, clean, peel, halve lengthways and cut into slices and finely dice the onions.
2. Heat the oil and fry the minced meat, the vegetable slices and the onion cubes for about 5 minutes, season with salt and pepper.
3. Finely chop the parsley. Prepare a bechamel sauce with the flour, oil, milk and broth. Stir in the parsley and season with salt and pepper.
4. Cut the cooled potato dumplings into slices. Layer the dumpling slices and the vegetable-minced meat mixture in a baking dish. Then pour the bechamel sauce over it and sprinkle with the grated Gouda cheese.
5. Bake in a preheated oven at 175 ° C for about 20 minutes.