Ingredients with Measurements:
- 1 kg potatoes
- 2 eggs
- 200g flour
- 1 tsp salt
- 500g spinach
- 1 onion
- 2 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft.
2. Drain the potatoes and mash them with a potato ricer or masher.
3. Add the eggs, flour, and salt to the mashed potatoes and mix until a dough forms.
4. Divide the dough into 8-10 pieces and shape them into balls.
5. Bring a large pot of salted water to a boil and add the potato balls. Cook for 20-25 minutes or until they float to the surface.
6. While the potato balls are cooking, wash and chop the spinach and onion.
7. In a separate pan, melt the butter and sauté the onion until it is translucent.
8. Add the spinach to the pan and cook until wilted.
9. Season the spinach with salt and pepper to taste.
10. Serve the potato balls with the spinach on top.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 50g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of regular flour for a gluten-free version.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add bacon bits to the spinach for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a different flavor.
Tips and tricks:
- Make sure the potatoes are fully cooked before mashing them to avoid lumps in the dough.
- Wet your hands before shaping the potato balls to prevent the dough from sticking to your hands.
- Serve with a dollop of sour cream on top for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato balls and spinach in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the dish on a large platter with the spinach on top of the potato balls.
Garnishes:
Garnish with chopped parsley or chives for added color and flavor.
Pairings:
Serve with a side of sauerkraut or roasted vegetables.
Suggested side dishes:
- German cucumber salad
- Braised red cabbage
- Roasted Brussels sprouts
Troubleshooting advice:
- If the potato dough is too sticky, add more flour until it becomes easier to handle.
- If the potato balls fall apart in the water, add more flour to the dough to make it firmer.
Food safety advice:
- Make sure the potatoes are fully cooked before eating to avoid foodborne illness.
Food history:
Schlesische Kartoffelklöße mit Spinat is a traditional German dish that originated in the Silesia region, which is now part of Poland.
Flavor profiles:
The dish is savory and comforting, with the soft potato balls and flavorful spinach complementing each other perfectly.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: German