Oatmeal Dumplings with Stewed Carrots

Peel the potatoes and grate finely. Roast the oat flakes in a frying pan without fat until light yellow. Finely chop the parsley and knead the oat flour, oat flakes, potatoes, egg yolk, slaz and nutmeg into a dough and form about 12 dumplings. Cook them in slightly boiling salted water for about 20 minutes. Brush and peel the carrots, grate them coarsely and roast them in butter for about 1 minute, turning continuously. Season with salt and sprinkle with chives. Arrange everything appetizingly together. This dish also goes very well with a few eggs boiled until soft.

Our tip: Always use fresh chives if possible!

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