- 500 g carrots, peeled and sliced
- 500 g sweet potatoes, cubed
- 250 g (445 ml) cake flour
- Handful fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 100 g (110 ml) butter
- Handful fresh sage leaves
Boil carrots and sweet potato in separate pots until soft. Drain and let cool a little. Mash and mix well with each other. Add flour and parsley and season with salt and black pepper. Mix well to a wet dough. Divide into 18 dumplings and arrange them on a lined, floured baking tray. Keep to one side. Bring water to the boil in a pot. Put a few dumplings in water for about 5 – 10 minutes. When they float, they’re done. Spoon them out and keep warm to one side. Repeat with all of them. Heat butter in a pan and add sage leaves. Fry for 3 minutes. Put dumplings in the sage butter and serve warm.
A stew. You can add the raw dumplings to the stew about 10 minutes before serving. Cover the stew again. This way the dumplings are cooked in the stew’s sauce.