Slice of Vegetable Napkin Dumpling with Cheese Sauce

Cut rolls and soak in warm milk. Finely dice onion, cut carrots into 1 cm cubes and mushrooms into coarse pieces. Divide broccoli into roses and blanch with the spiant. Steam peas, onion, carrots and mushrooms in butter until al dente and cool.

Mix well all the ingredients with the squeezed bread rolls, the eggs and the chopped parsley. Put the quantity on a clean dish hangl form, which is then tied like a bundle. Cook in a large saucepan with lightly simmering water for about 30 minutes.

Cheese sauce: bring the clear soup to the boil. Mix cornstarch with a little bit of water and add to the boiling liquid. Add whipped cream and cheese and season heartily. Finally, add the chopped parsley.

You can enjoy this gourmet knoedel as a main course or you can offer it with a delicate ox tongue.

Wine recommendation: Drink a Trollinger, a Portugieser or a light Spätburgunder with it.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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