Bavarian potato dumplings 

Bavarian potato dumplings
654 kcal

(0)

Difficulty:moderate
Preparation:100 min
Ready in:100 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories654 kcal(33%)
Protein17 g(34%)
Fat28 g(35%)
Carbohydrates89 g(34%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

25 ouncesfloury potatoes cooked the previous day
3 ⅓ cupsSauerkraut
2onions finely chopped
1bay leaves
6Juniper berries
2 tablespoonsclarified butter
3 ½ ouncesfirm Black pudding finely diced
salt
freshly ground peppers
Nutmeg
¾ cupsCorn starch
2eggs
7 ouncessmoked Bacon diced

Directions

1 Put the sauerkraut into a pan with 1 onion, the bay leaf, juniper berries, 1 tbsp clarified butter and about 1/2 l water. Bring to the boil, cover and simmer for about 45 minutes.
2 Grate the potatoes finely and work to a dough with the salt, nutmeg, cornflour and eggs. Form into 6 - 8 dumplings and press 1 tsp diced black pudding into the middle of each. Drop into simmering, salted water and simmer gently for about 20 minutes.
3 Fry the bacon and the rest of the onion in the rest of the clarified butter.
4 Serve the sauerkraut and dumplings on plates scattered with the fried bacon and onion.
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