Vegetable Stew with Cheese Patties
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g cheese, rated
- 2 egg (s)
- 125 ml milk
- 100 grams flour
- 4 large carrot (s)
- 1 kohlrabi
- 4 spring onion (s)
- 100 g peas (frozen)
- 1 tablespoon oil
- 2 tablespoon, leveled vegetable stock
- some nutmeg
- some salt and pepper
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Mix eggs, milk and flour until smooth. Season with salt and nutmeg. Stir the cheese into the dough and let it steep for 10 minutes.
- In the meantime, peel and slice the carrots, peel and dice the kohlrabi. Cut the spring onions into rings.
- Fry the carrots and kohlrabi in a little oil. Heat 1 liter of water and dissolve the vegetable stock in it. Add the carrots and kohlrabi to the broth and cook for 10 minutes.
- In the meantime, bake 4 thin pancakes from the dough, roll them up tightly and cut into strips.
- Finally, cook the spring onions and peas for 5 minutes and season with salt and pepper. Serve the stew with the patties.
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