Dumpling Vegetable Casserole

(119 votes)
Total Time Icon
Total time: 30 min
Preparation Time Icon
Prep time: 30 min
Yield Icon
Enough for 4 people

🍓 Ingredients

3 twigs Rosemary
1 Chili pepper
200 milliliters Cream
250 milliliters Milk
600 grams Kohlrabi
1 package Dumplings (bread dumplings in cooking bag 6 pieces)
600 grams Carrots
1 tablespoon Butter
  Salt and pepper
150 grams Cheese ger. medium Gouda
3 Eggs
1 tablespoon Flour

🍽 Instructions

Wash chili, cut in half lengthwise, rinse rosemary, dab dry. Bring rosemary, chili, milk and cream to a boil and let steep.

Prepare dumplings according to package instructions, let cool and cut into 1 cm thick slices. Wash and peel vegetables. Halve kohlrabi, cut with carrots into 1/2 cm thick slices. Pre-cook vegetables in salted water for 5 minutes.

Heat oven to 200 degrees. Meanwhile, heat butter in a saucepan, sweat flour in it. Pour seasoning milk through a sieve.

Simmer for 5 minutes, stirring frequently. Let cool slightly, stir in eggs, season with salt and pepper.

Layer half of the dumpling and vegetable slices like roof tiles in a greased baking dish.

Sprinkle with half of the cheese. Place remaining vegetables and dumpling slices on top as a second layer. Pour béchamel sauce over the casserole, sprinkle with remaining cheese.

Bake the casserole in the oven at 200 degrees for 45 minutes.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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