Peel the potatoes and grate finely. Roast the oat flakes in a frying pan without fat until light yellow. Chop the parsley. Mix everything with the oat flour, knead together with egg yolk, sea salt and nutmeg (freshly grated).
Form three to four dumplings per person and cook in enough boiling salted water without lid for about 20 minutes.
In the meantime, rinse, brush and coarsely grate the carrots. Roast them in the butter for a minute, stirring, and season with a little sea salt.
Drain the dumplings and arrange with the carrot vegetables. Sprinkle with chive rolls.
Our tip: Fresh chives are much more aromatic than dried ones!