Chicken Dumplings With Carrot Sauce

- Fry the chopped onion in oil in a pan for 2 minutes. Add the peeled and finely grated carrots in the food processor. Cover with water and add the bouillon tablet. Cook for 10 minutes, covered. Mix with the cream. Add salt and cayenne pepper.

- Preheat oven to 200°C. Poach the dumplings for 5 minutes in simmering water and drain. Pour the carrot sauce over them in a buttered dish. Finish cooking for 20 minutes in the oven. Sprinkle with cracked pepper and serve.