Sauté the vegetables in oil, then add the mustard and cook for a bit until the onion is a bit glassy.
Meanwhile, in a small pot, caramelize the sugar until amber-colored, then pour in enough water to dissolve it.
To the vegetables, add the bay leaves, and whole peppercorns. Pour in enough stock to almost cover the ingredients. Finally, add the caramel. Simmer the vegetables until very tender.
Remove the whole spices and blend the sauce. It doesn’t need to be completely smooth, but that’s a matter of preference.
Mix together the sour cream and the flour till smooth and add it to the sauce. Adjust the seasoning with salt, pepper, sugar or mustard.
For the bread dumplings
Toast the bread cubes or use stale bread. Prepare a thick pancake batter: mix the flour with the eggs and water as needed until smooth.
Fold in the bread cubes, season with salt and pepper, and mix in plenty of roughly chopped parsley.
Shape the mixture into dumplings, let them rest for 15 minutes.
