Creamy Carrots with Potato Dumplings and Parsley Pesto’.

Carrot vegetables Peel carrots and cut into thin slices, cut shallots into tiny pieces – sauté in 2 tbsp butter.

Add the carrots.

Mix everything well and season with sugar, salt and ground pepper.

If you don’t have a mortar, turn the coarsely adjusted pepper mill 5 times.

Then cook everything together with clear soup and whipped cream for 5 to 6 min.

Then thicken slightly with kneaded flour butter to the desired consistency.

So the flour butter in small quantities in the carrot cream mixture form.

Potato dumpling Remove peel from potatoes (floury cooking “ripe old”) – make – steam and press through a press.

Mix with slightly heated butter, potato flour and 3 egg yolks – after the potatoes have cooled down a little.

Then season with salt and nutmeg and form into dumplings.

Steep in lightly boiling salted water for 10 to 15 minutes.

The dumplings are good when they rise to the surface and turn easily.

Parsley Pesto Rinse parsley, remove coarse stalks. Remove skins from garlic and shallots.

Place the parsley in a Moulinette and whisk with the shallots, pine nuts, olive oil and garlic to make a homogeneous pesto.

Two blending passes may be necessary – follow by simply whisking both quantities together.

Serve: Place the carrot vegetables on a plate.

Place the potato dumpling in the middle and spoon the pesto onto the dumpling. Crossover. It goes well with a sparkling white wine

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