Lye Dumplings with Leek Vegetables

Lye Dumplings

• 400g lye bread roll
• 300ml milk
• 10g parsley
• 75g grated cheese(Gauda/ Berg cheese/ Aged or old Manchego)
• 1 tbsp butter
• 1 Pinch nutmeg

Leek Vegetables

• 2 tbsp butter
• 400g leek
• 200ml cooking cream
• 1 Pinch nutmeg
• 1 tsp vegetable broth
• 1 Pinch pepper
• 75ml water

1. Heat milk, vegetable broth, and butter in a small saucepan, but do not boil.

2. Meanwhile, cut or tear the lye bread roll into 1 cm sized cubes.

3. Place the pretzel stick cubes into a large bowl, pour 1cup milk over them, stir, season with nutmeg and pepper, and let it cool slightly covered.

4. Finely chop parsley. Add grated cheese and parsley to the lye bread roll and mix with your hands.

5. Form 7 dumplings with damp hands and place them in the silicone mold of the Omnia or a lightly greased baking dish.

6. Bake for about 15 - 20 minutes over medium heat, until the dumplings are cooked through and start to brown slightly. You may want to turn them once.

Leek Vegetables

1. Thoroughly wash leek and cut the white and light green parts into fine strips.

2. Heat a large pan over medium heat and sauté the leek in it for 6 - 7 minutes until translucent with nutmeg.

3. Deglaze the leek with cooking cream and water.

4. Let the vegetable broth simmer for about 2 minutes until it thickens slightly and the vegetables are soft.

5. Season the cream puree with salt and pepper. Serve on a plate together with the dumplings.