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Carrot Dumplings

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Excellent side dish for ragu and stuffed meats.

Ingredients:

240 g of shredded buns 60 g of carrot 40 g butter 2 dl milk 1.5 pcs of egg pinch of grated nutmeg a little parsley

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salt water to cook dumplings

Procedure:

1. In a bowl, beat the butter and morek with a little salt
2. Add chopped parsley, beaten eggs, breadcrumbs and nutmeg and rub everything together for about 15 minutes
3. Finally, stir in the remaining breadcrumbs, pour in the milk and let the mixture stand for 20 minutes (if the milk is too stiff, you can add more milk)
4. Place the smaller dumplings in salted boiling water and cook for 6-10 minutes, depending on size.