Mini Dumplings in Cream Sauce with Corn and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- Form 1 pack dumplings (mini dumplings) or 10 small ones out dumpling dough
- 400 g carrot (s)
- 1 pinch (s) sugar
- 1 can corn
- 100 ml vegetable stock
- 200 ml cream
- oil
- salt and pepper
- nutmeg
- Chili powder
- some parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cook the mini dumplings in boiling water according to the instructions on the packet.
- Peel the carrots and cut lengthways into strips with a cucumber slicer or a vegetable peeler. Fry in hot oil in a pan. Sprinkle sugar over it and let it caramelize. Add the vegetable stock, add the corn and cream to the carrots and simmer for 5 minutes. Season to taste with salt, pepper, chilli and nutmeg. Finally sprinkle some parsley over it.
- Now place 2-3 dumplings on each plate and pour the sauce over them.
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