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INGREDIENTS
- 100 g raw carrots (or approx. 130 g cooked from broth)
- 1 medium-sized egg
- 20 g cornstarch
- 25 g fine oat flakes
- 1 teaspoon dried marjoram
- ¼ teaspoon ground caraway
- ½ handful fresh parsley (3 g)
- 1 tablespoon rapeseed oil
- 750 ml vegetable broth
- Salt
- Pepper
INSTRUCTIONS
- 1Peel the carrots and cut them into larger pieces. Then transfer them to a pot, cover with water, bring to a boil, and cook over medium heat for 20–25 minutes until tender.*
- 2After cooking, drain the carrots, cool them under cold water, place them in a large, deep bowl, and mash with a fork. To the mashed carrots, add the egg, cornstarch, oat flakes, marjoram, caraway, parsley, and 1 tablespoon of rapeseed oil, and mix everything. Season the resulting dough with salt and pepper, set the bowl aside, and let the dough rest for approximately 5–10 minutes.
- 3Then, in a smaller pot, bring a sufficient amount of water to a boil and form a total of 12 balls from the prepared dough with your hands or using two teaspoons. Place them into the boiling water and cook for approximately 2–3 minutes until they float to the surface.
- 4Serve the cooked dumplings in vegetable broth (1 serving consists of 250 ml of broth and 4 dumplings).
Tip
* If you use cooked carrots from broth, do not cook them again and proceed directly to mashing with a fork.
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The author of the photograph is Marie Bartošová