Vegetable Stew with Poppy Seed Cheese Dumplings

Heat the clarified butter, poppy seeds, milk and salt. Add flour and stir until a dumpling forms and a white coating appears on the bottom. Stir in a third of the eggs. Fold in the grated cheese and the remaining eggs, one at a time. Let dough cool.

Remove peel from carrots, kohlrabi and potatoes, rinse, cut into pieces. Clean broccoli, rinse, cut into roses. Clean sugar snap peas, rinse and cut each in half according to size. Remove peel from onions and garlic cloves, dice and sauté in melted clarified butter until translucent. Briefly add curry, paprika and pepper. Add carrots, kohlrabi and potatoes.

Extinguish with vegetable soup. Stew lightly for about 8 minutes.

Use two tablespoons to form dumplings and let stand in boiling salted water for 10 minutes until dumplings float to the top. Add broccoli, snow peas and peas to stew form and gently roll for another 7 min. Rinse, dry and chop chervil. Whipped cream, chervil and dumplings to the stew form. Season well.

Tip: Instead of clarified butter, you can also use butter in most cases.

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