Semolina dumplings with lentil vegetables

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.

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

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