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It could be said that Knödel are the foundation of German cooking. They are a kind of spiced potato ball served instead of potatoes alongside roast pork with cabbage, roast duck with cabbage, and sausages.



1 kg (2.2 lb.) raw potatoes
250 g (9 oz.) cooked potatoes (boiled)
250 ml (1 cup) boiling milk
1 egg
2 tbsp. breadcrumbs
Browned croutons
Salt, pepper and nutmeg

Preparation ;

Peel the raw potatoes and grate them; place in a bowl and pour the boiling milk over them; drain; place in a bowl;
grate the cooked potatoes;
combine the two kinds of potato with the flour and egg until smooth; season with salt, pepper and nutmeg;
form into small balls around a crouton; poach in water or broth for about 20 minutes;
in a small saucepan, brown some butter with the breadcrumbs; pour over the knödel and serve hot.

Recipe donated by Evelyn Gibson


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Last updated January 10, 2005