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🍽️ Crunchy Bread Dumplings with Sautéed Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 200 g Whole wheat toast (8 slices)
• 225 g Celery (3 stalks)
• 400 g Leek (2 stalks)
• 2 Eggs
• 125 ml Milk (1.5% fat)
• 20 g Butter (1 heaped tbsp)
• 1 bunch Chives
• Nutmeg
• Salt
• Pepper
• 1 tbsp Flour
• 1 tbsp Olive oil
• 100 ml classic vegetable broth
• 125 g chopped spinach (frozen)
• 2 tbsp Pumpkin seeds
• 300 g Peas (frozen)

Instructions

1. 1. Cut the whole wheat toast into small cubes.
2. 2. Spread the toast cubes on a baking sheet.
3. 3. Preheat the oven to 180 °C (160 °C with fan or gas mark 2–3).
4. 4. Toast the bread cubes in the oven for about 10 minutes.
5. 5. Let the toasted cubes cool down completely.
6. 6. Wash the celery stalks thoroughly.
7. 7. Shake the celery leaves dry and set them aside.
8. 8. Clean the celery stalks and remove the tough strings.
9. 9. Halve the leek lengthwise and wash it.
10. 10. Trim the leek from the root to the green tip.
11. 11. Slice the celery and leek diagonally into pieces about 5 mm thick.
12. 12. Whisk the eggs and milk together in a bowl.
13. 13. Melt the butter in a small saucepan.
14. 14. Add the melted butter to the egg and milk mixture.
15. 15. Add the cooled toast bread cubes.
16. 16. Mix everything thoroughly.
17. 17. Let the bread mixture soak for 15 minutes.
18. 18. Rinse the chives and shake them dry.
19. 19. Cut the chives into fine rings.
20. 20. Add the chive rings to the bread mixture.
21. 21. Grate some nutmeg over the mixture.
22. 22. Season the mixture with salt and pepper.
23. 23. Stir the flour into the bread mixture.
24. 24. Bring plenty of salted water to a boil in a large pot.
25. 25. Reduce the heat so that the water is only simmering gently.
26. 26. Wet your hands with water.
27. 27. Shape 8 dumplings from the bread mixture.
28. 28. Gently place the dumplings into the pot.
29. 29. Let the dumplings cook gently for about 12 minutes.
30. 30. Heat olive oil in a shallow pot.
31. 31. Sauté the celery and leek briefly.
32. 32. Add vegetable broth and frozen spinach.
33. 33. Cover the pot.
34. 34. Simmer the vegetables over low heat for 6 to 8 minutes.
35. 35. Toast the pumpkin seeds in a small pan without fat.
36. 36. Toast the pumpkin seeds until they are fragrant.
37. 37. Add the peas to the vegetables.
38. 38. Season the vegetables with salt and pepper.
39. 39. Cook the vegetables for another 3 to 5 minutes.
40. 40. Finely chop the reserved celery greens.
41. 41. Grate more nutmeg over the vegetables if desired.
42. 42. Taste and adjust the seasoning of the vegetables.
43. 43. Lift the dumplings out of the pot with a slotted spoon.
44. 44. Let the dumplings drain well.
45. 45. Serve the dumplings with the vegetables.
46. 46. Garnish the dish with the chopped celery greens.
47. 47. Sprinkle the toasted pumpkin seeds over the top.
48. 48. Serve the dish immediately.

Nutrition per serving

• kcal: 385
• Protein: 20 g · Fett/Fat: 15 g · Carbs: 40 g