Summary

Ingredients

• 2 rolls, from the day before
• 100 ml milk
• 10 small turnip (s), white
• 1 shallot (s), finely chopped
• 2 tablespoon parsley, finely chopped
• 1 egg (s)
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 200 ml vegetable stock
• 80 ml cream
• 1 teaspoon flour - butter (softened butter and flour mixed in equal parts)
• 0.5 ½ bunch chervil, finely chopped
• 50 g parmesan, freshly rated
• salt and pepper
• nutmeg
• butter
• possibly breadcrumbs

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Instructions

1. Cut the rolls into thin slices and place in a bowl.
2. Bring the milk to the boil, pour over the rolls, immediately cover the bowl with a lid and let it steep for a few minutes.
3. Peel and quarter the turnips.
4. Sweat the shallot in butter, add the parsley, toss everything well and add to the soaked rolls. Add the egg, salt, pepper and a pinch of nutmeg and mix everything well. Shape the mixture into a sample dumpling with wet hands and cook in boiling salted water. If the dumpling crumbles, mix some more breadcrumbs into the dough. Then twist off the remaining dumplings and cook them in boiling salted water for about 15 minutes.
5. Sauté the onion and garlic in a saucepan with butter, the turnips
6. add and deglaze with vegetable stock. Cover and cook for about 10 minutes. Add the cream, thicken with flour butter, simmer for a few minutes. Then mix in the chervil, remove the pan from the heat, add the parmesan and season with salt and pepper.
7. Arrange the turnips with the dumplings and serve.