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Knödel in mushroom sauce
Also try this delicious Knödel in mushroom sauce
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Ingredients
- 750 gram crumbly potato unpeeled
- 2 tablespoon soft butter
- 1 egg beaten
- 250 gram flour
- 2 tablespoon liquid baking product
- 1 great onion shredded
- 250 gram Chestnut mushroom halved, wiped clean
- 1 tablespoon flour
- 200 milliliters beef broth from tablet
- 100 milliliters cooking cream
- 1 laurel leaf
- Forest flat leaf parsley finely chopped
Kitchen Stuff
Directions
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Boil the potatoes in about 20 minutes. Drain them, let them cool slightly and peel them.
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Puree the potatoes and mix them with salt and pepper to taste, butter, egg and flour until smooth dough.
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Shape it and cut it into small pieces. Roll the pieces into a ball the size of a walnut by hand, press them down a little and place them on a clean cloth. Cover them with another cloth.
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Heat the baking product and fry the onion light brown and soft in about 5 minutes.
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Add the mushrooms and stir-fry them over a high heat. Add the flour and stir.
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Add the stock, the cream and the bay leaves and let it boil. Let the sauce simmer for about 10 minutes at low speed.
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Cook the knödel in a large pan with water and salt until they float up. Take them out of the water with a slotted spoon and scoop them through the sauce. Serve with chopped parsley.
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Nutrition
540Calories
Sodium0% DV0g
Fat25% DV16g
Protein32% DV16g
Carbs27% DV80g
Fiber0% DV0g
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