Peel the carrots and kohlrabi, cut off the roses from the broccoli and cauliflower. Clean the snow peas and spring onions. Cook the vegetables in boiling salted water with 1 tbsp. butter until al dente. Rinse in cold water and drain well. Trim carrots and kohlrabi as desired.
Chop tarragon, parsley and chervil. In a suitable bowl, add a small amount of olive oil form and season with salt and pepper, add the culinary herbs and the cooked vegetables and mix well.
Blanch the spinach, squeeze well and chop finely. Mix with ricotta and egg yolk and add enough breadcrumbs to bind the mixture. Season with salt, pepper and a pinch of nutmeg. Form dumplings with a teaspoon and cook them in boiling salted water.
Mix yogurt with a little salt and pepper until smooth. Chop the chives and stir them in. Cut the radishes into small pieces and arrange them with the vegetables, add the warm dumplings and offer the yogurt with them.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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