Millet Dumplings with Vegetables

Millet in 200 ml of boiling vegetable soup form. Bring to a boil once. Cover and swell at low temperature in 30-35 min. When cool, place in the refrigerator. Remove peel from carrots and cut into small cubes, sauté in melted butter.

Add the rest of the vegetable soup. Cook the carrots for 8-10 minutes with the lid on. Stir curd cheese and egg into cooled millet, season heartily with salt, pepper and nutmeg. In a wide saucepan, heat salted water. Using 2 damp tablespoons, cut out about 10 millet dumplings and place them in the salted water, which is no longer boiling.

The dumplings are cooked when they float on the surface. Add crème fraîche and peas to the carrots. Lightly cook in an open saucepan for 3 min. Season the vegetables with grated horseradish, salt and freshly ground pepper and serve with the dumplings.

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