Carrot Semolina Dumplings with Herb Butter

Light semolina dumplings with grated carrot and fresh herbs float in a clear herb broth. A light, warming dish in the style of grandma's cooking that still sits comfortably on the stomach.

By yumbelo-Küche · 4 servings · 45 minutes

Ingredients

• 200 g durum wheat semolina
• 250 g carrots
• 1 Stück small onion
• 2 Stück eggs
• 40 g soft butter
• 250 ml milk
• 50 g wheat flour
• 1 Bund bunch flat-leaf parsley
• 1 Bund bunch chives
• 1 Prise nutmeg, grated
• salt
• 1 l water
• 20 g butter for swirling

Method

1. Peel the carrots and grate them finely. Dice the onion very finely. Finely chop the parsley and chives.
2. Beat the soft butter with the eggs and a pinch of salt until fluffy. Gradually stir in the milk.
3. Fold in the grated carrots, the diced onion, the semolina, the flour, half of the parsley and the nutmeg. Let the dough swell for 20 minutes.
4. Meanwhile, bring the water with a pinch of salt to a boil in a large pot and let it simmer gently over low heat.
5. Shape 8 dumplings of equal size from the dough using damp hands. Add them to the gently simmering water, cover the pot and cook the dumplings for about 15 minutes, without the water bubbling vigorously.
6. Let the butter foam until golden brown in a small pan.
7. Lift the dumplings out with a slotted ladle and arrange them on four pre-warmed plates. Drizzle with the butter, sprinkle with the remaining parsley and the chives, and serve immediately.