1. dice pretzel sticks about L cm in size. Heat milk, season with salt, pepper and nutmeg. Pour it over the cubes and stir gently. Peel and finely dice the shallots. Chop parsley and marjoram. Remove rind from cheese and cut into very small cubes. Sauté shallots in 30 g butter without color. Mix with eggs, herbs, cheese and the pretzel bread mixture and cook for half an hour. Then divide into 8 on the spot portions and form into flat dumplings. Press the mixture firmly together.
2. fry pumpkin seeds in a frying pan. Clean and peel carrots and kohlrabi. Cut kohlrabi into 16 wedges each. Cook vegetables in a little salted water for 6-8 minutes, drain, reserving 100 ml of cooking water. Rinse the vegetables and let them drain. 1.
3. roll the dumplings in the breadcrumbs. In a coated frying pan, fry in the oil at low temperature for a total of 15 minutes on both sides until golden brown. Heat the vegetables in a wide saucepan in the collected cooking water. Season with sugar, pepper, salt and nutmeg. Add pumpkin seeds, mix in the remaining butter in small pieces to bind. Serve the vegetables with freshly chopped chervil and a little pumpkin seed oil with the fried lye-cheese dumplings.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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