Semolina dumplings with lentil vegetables

700 ml milk

200 g durum wheat semolina

½ tsp salt

For the semolina dumplings, mix the milk, salt and durum wheat semolina together in the smaller porcelain dish.

Put the porcelain dish on the wire shelf in the cold cooking space. Steam.

Prepare

Steaming 100 °C for 15 Mins

50 g Parmesan

grated

2 egg yolks

25 g butter

Nutmeg

Incorporate the Parmesan, egg yolks, butter and nutmeg into the hot dumpling mixture. Leave to cool.

2 carrots

large

200 g celeriac

prepared weight, corresponds to approx. half a celeriac

200 g leek

corresponds to approx. 1 small leek

2 onions

Peel the carrots and celeriac and cut into 4 cm long and 5 mm thick sticks. Remove the fibrous parts of the leek, cut it in half lengthways and then into strips. Peel, halve and cut the onions into fine rings.

240 g plum tomatoes

tinned

2 cm piece of ginger root

3 cloves of garlic

Take the plum tomatoes out of the tin and crush with a fork. Peel and finely slice the ginger and garlic.

100 g lentils

red

2 tbsp olive oil

Salt

Pepper

Mix the vegetables, onions, plum tomatoes, ginger, garlic, lentils and olive oil together well in the larger porcelain dish and season generously.

Put the porcelain dish on the wire shelf in the cooking space while still warm. Steam.

Put the food in

Steaming 100 °C for 25 Mins

Take the vegetables out of the cooking space.

Appliance preheating

(Pre-)heat space to level 4 with Grill

50 g Parmesan

grated

Using 2 tablespoons, form about 16 dumplings from the dumpling mixture and place them on top of the lentil and vegetable mixture. Sprinkle over Parmesan.

Put the porcelain dish on the wire shelf at level 3 in the preheated cooking space. Brown lightly.

Put the food in

Grill level 4 for 10 Mins