South Tyrolean Chard Spinach Dumplings on Carrot Puree

Instructions

1. • 2 onions
   • 200 g chard
   • 1 carrot (purple)
   • 1 tbsp olive oil

   Cut the onion into small cubes, wash the chard and cut into strips.  Preheat the oven to 200 °C convection and cut the purple carrot into thin rings, spread on a baking tray and drizzle with olive oil. Bake for 10-15 minutes until crispy.

2. • 50 g butter
   • 100 g spinach
   • ½ glass water
   • 1 pinch of salt
   • pepper

   Heat the butter in a pan, add the onion and sauté for 5 minutes on medium heat. Add the chard and spinach and steam for 7 minutes until soft with a sip of water. Season with salt and pepper and purée with a hand blender.

3. • 400 g dumpling bread
   • 100 ml milk
   • 3 tbsps flour
   • 3 eggs
   • 3 piches of salt
   • pepper

   Place the dumpling bread in a large bowl, place the pureed chard and spinach mixture in the middle and leave to cool. Heat 100 ml milk to lukewarm and add to the dumpling dough. Add flour and eggs and season with salt and pepper. Knead the dough well until smooth. Cover the dumpling dough with a cloth and leave to stand for 15 - 20 minutes.

4. • 1 onion
   • 500 g carrots
   • 1 leaf laurel
   • 250 ml water

   Cut the onion into 1 cm cubes and fry in a pot with oil for 5 minutes on medium heat. Cut the carrots into quarters lengthwise and also into about 1 cm cubes. Add to the pot and sauté for another 5 minutes. Add the bay leaf and water and sauté for 25 minutes. Heat a large pot of water to cook the dumplings in.

5. Shape the dumpling dough into dumplings with wet hands and cook in salted boiling water for 12 minutes.

6. • 2 piches of salt
   • pepper
   • 50 g butter
   • parmesan

   Remove the bay leaf from the carrots and puree with a hand blender. Season with salt and pepper. Melt the butter and grate some Parmesan cheese.

7. Serve the dumplings on the carrot puree with Parmesan and melted butter. Spread the carrot chips on the plate.

Happy cooking and Mahlzeit!