Main courses

Potato, carrot and hard cheese dumplings

Preparation

Boil unpeeled potatoes and carrots. Drain and put the pot back on the cooker to evaporate the remaining moisture. Peel and mash the potatoes. Peel and mash the carrots, then put them into a cotton bag and drain the remaining moisture. Mix the potatoes, carrots and an egg. Add flour and starch. Sprinkle a clean and even surface with flour and shape 1 cm strings. Cut them into 1 cm pieces. Put the dumplings into boiling water. When they rise to the top of the water, it means they're done. Then drain them. Melt the butter in a pan, add a pinch of salt and the dumplings. Fry them on all sides until they're golden brown. Serve on a plate, sprinkled with hard cheese flour an freshly-ground pepper.