Summary

Ingredients

• 1 onion (s), finely chopped
• Oil, e.g. safflower oil
• 200 g reen spelled (spelled), coarsely round
• 1 clove garlic
• 400 ml vegetable stock
• 2 egg (s)
• 2 bunches parsley, smooth, finely chopped
• 2 teaspoons thyme
• 2 tablespoon flour (whole wheat flour), finely ground
• Nutmeg, grated
• salt
• Black pepper

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Instructions

1. Steam the onion in safflower oil until translucent. Add the green spelled and roast for three minutes while stirring. Peel and squeeze the garlic clove and add. Pour in the vegetable stock, bring to the boil and leave to soak for 15 minutes over a mild heat. Fold in the eggs, parsley, thyme and whole wheat flour to the cooled mass. Season well with nutmeg, salt and pepper. Form 12 dumplings out of this, cook in salted water over a mild heat for 10 minutes.