Semolina dumplings with lentil vegetables
Semolina dumplings
700 ml milk | |
200 g durum wheat semolina | |
½ tsp salt | |
For the semolina dumplings, mix the milk, salt and durum wheat semolina together in the smaller porcelain dish. | |
Put the porcelain dish on the wire shelf in the cold cooking space. Steam. | |
Prepare | |
Steaming 100°C for 15 Mins | |
50 g Parmesan, grated | |
2 egg yolks | |
25 g butter | |
Nutmeg | |
Incorporate the Parmesan, egg yolks, butter and nutmeg into the hot dumpling mixture. Leave to cool. |
Lentil and vegetable mixture
2 carrots, large | |
200 g celeriac, prepared weight, corresponds to approx. half a celeriac | |
200 g leek, corresponds to approx. 1 small leek | |
2 onions | |
Peel the carrots and celeriac and cut into 4 cm long and 5 mm thick sticks. Remove the fibrous parts of the leek, cut it in half lengthways and then into strips. Peel, halve and cut the onions into fine rings. | |
240 g plum tomatoes, tinned | |
2 cm piece of ginger root | |
3 cloves of garlic | |
Take the plum tomatoes out of the tin and crush with a fork. Peel and finely slice the ginger and garlic. | |
100 g lentils, red | |
2 tbsp olive oil | |
Salt | |
Pepper | |
Mix the vegetables, onions, plum tomatoes, ginger, garlic, lentils and olive oil together well in the larger porcelain dish and season generously. | |
Put the porcelain dish on the wire shelf in the cooking space while still warm. Steam. | |
Put the food in | |
Steaming 100°C for 25 Mins | |
Take the vegetables out of the cooking space. | |
Appliance preheating | |
(Pre-)heat space to level 4 with Grill | |
50 g Parmesan, grated | |
Using 2 tablespoons, form about 16 dumplings from the dumpling mixture and place them on top of the lentil and vegetable mixture. Sprinkle over Parmesan. | |
Put the porcelain dish on the wire shelf at level 3 in the preheated cooking space. Brown lightly. | |
Put the food in | |
Grill level 4 for 10 Mins |
- Porcelain dish (1/3 GN)
- Porcelain dish (1/2 GN)
- Wire shelf
Quantity | Ingredient |
---|---|
700 ml | milk |
100 g | Parmesan |
240 g | plum tomatoes |
25 g | butter |
2 | carrots |
½ tsp | salt |
2 cm | piece of ginger root |
Salt | |
Nutmeg | |
2 tbsp | olive oil |
200 g | celeriac |
200 g | durum wheat semolina |
3 | cloves of garlic |
2 | egg yolks |
2 | onions |
Pepper | |
100 g | lentils |
200 g | leek |
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