Nettle Dumplings with Root Vegetable Ragout

For the dumplings, sauté the diced onion together with the garlic and nettles in oil until soft.

Pour the warm milk over the bread slices and let them soak. Stir in the eggs, salt and nettles, form small dumplings (about five centimeters in diameter) with wet hands and cook over steam in a potato steamer for ten to fifteen minutes.

In the meantime, prepare the ragout: Put the vegetables in a saucepan with the soup and the cream and cook over medium heat in a few min – do not make! As a last step, season strongly with herb salt and freshly ground pepper and perhaps thicken the liquid with a little arrowroot flour.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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