Carrot Dumpling with Sage Butter

Melt 100 g of butter in a pot over low heat

Add 15 leaves of sage. Fry them until crispy. Remove from heat. The Sage Butter is ready

Melt 1 cup of butter on low heat until it starts to foam

Add ½ cup of powdered milk. Whisk until it turns deep brown and smells nutty

Strain the crumbs through a sieve

Spread the crumbs on a baking tray lined with paper towels. The burnt butter crumb is ready

Peel 400 g of carrots

Grate the carrots on the large side of a box grater

Grate 100 g of parmesan cheese on a cheese grater

Put 2 tbsp of butter and 1 tbsp of olive oil in a pot on medium heat. Melt the butter

Add the carrots

Season with salt to taste

Add 1 tbsp of olive oil

Add ½ cup of water. Cover the pot and cook over low heat for about 20m constantly stiring, until the carrots are completely soft

Transfer the carrots to a container with tall sides while still warm. Blend with a hand blender until they are completely smooth

Press cling film directly on the carrot purée. Allow it to cool to room temperature

Add the carrot purée to a bowl

Add 200 g of quark cheese. Mix in with a fork

Add the parmesan cheese

Season with salt to taste

Divide 250 g of all-purpose flour in two. Add each half to the bowl and mix until fully combine

Knead the dough into a ball with a bowl scraper. Move it to a clean work surface

Dust flour on the surface of the dough and on a tray

Divide the dough into quarters

Roll the dough until it is 3 cm in diameter. Cut 3 cm pieces

Dust flour on the dough. Use your finger to apply lightly pressure to the cut side of the dough. Move to the tray. Repeat until all the dough is used

Bring water to a boil in a medium pot. Add salt to taste

Cook the dumplings for about 4m, until they float to the surface of the water

Place the dumplings on a plate

Cover in the sage butter, including some leaves

Top with some of the burnt butter crumbs

Grate parmesan cheese over the dish. The carrot dumplings with sage butter are ready

Enjoy!